Tonight we concocted a salad bastardization, part chef’s salad, part salad Niçoise, mostly whatever we felt like throwing in. I’m calling it a Nice Salad because we went with a Niçoise dressing. Pardon the icky photo, I forgot to snap it until we’d tossed the salad and consumed most of it.

Ingredients:

• Head of Romaine
• 3 Hard boiled eggs
• Can of solid white tuna
• Broccoli
• Kalamata olives
• Red onion
• Parmesan
• Capers

Dressing:

• 1 clove garlic, crushed
• 2 tsp mustard
• 2 tsp dried thyme
• 2 anchovy fillets, chopped to an almost-paste
• 5-6 tbsp cider vinegar
• 6 tbsp olive oil

Mostly the instructions are just wash, chop, mix, etc. However, I do highly recommend the following procedure for hard boiling eggs to keep them from overcooking and smelling sulfuric:

1. Start with refrigerated eggs, and put them in a pot filled with cold water to about 1″ above the eggs. (Yes, cold and cold. The key is to avoid overcooking.)
2. Cover the pot and bring to a boil on high.
3. When it starts to boil, turn the heat off, but leave the pot covered and on the stove. Set a timer for 10-15mins.
4. When the timer goes off, put the eggs in a bowl and and run cold water over them until they’re cool enough to peel. This will stop them from cooking right away.