Recipe Details

Niçoise Charcuterie Platter

Ingredients

For the Vinaigrette:

• 1/4 cup Champagne vinegar
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1/2 cup Olive oil

For the Niçoise Platter:

• 4 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
• 3/4 pound Green beans or haricots verts, trimmed and blanched
• 2 pounds baby potatoes, boiled and halved
• 2 pounds Campari or cherry tomatoes, cut into wedges
• 8 Hard-boiled eggs, peeled and halved
• 1/2 cup Black olives, pitted
• 1 bunch Watercress
• Crackers or small pieces of bread
• Fresh dill or other fresh herbs

Description

1. In a medium bowl, combine the vinegar, mustard, and salt and pepper to taste (I like 1/2 teaspoon each). Whisk in the olive oil to make an emulsion. If desired, blend with an immersion or regular blender (this makes the dressing lighter and frothier).
2. Add cooked potatoes to a medium bowl and drizzle with 3 tablespoons vinaigrette. Toss to coat.
3. Place the tuna in a bowl in the center of a large platter. Arrange the green beans, dressed potatoes, tomatoes, eggs, olives, watercress, and crackers or bread around the platter.
4. Drizzle 1/4 cup vinaigrette over the whole platter, including the tuna, reserving the remainder on the side for use. Garnish the potatoes with fresh dill. Garnish the whole platter with additional salt and pepper to taste.