Tuna Nicoise Salad With Dijon Vinaigrette - cooking recipe

Ingredients

Dressing:
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1/2 cup extra-virgin olive oil
Salt and ground black pepper to taste
Salad:
1 (14.5 ounce) can whole potatoes, drained and halved
1 (14.5 ounce) can French-style no salt added green beans, drained
1 (14 ounce) can artichoke hearts, well drained and quartered
1 (14 ounce) can sliced hearts of palm, drained
1 (5 ounce) can tuna packed in water, drained and gently flaked
1 (2.2 ounce) can sliced black olives, drained
1 large tomato, cut into wedges
2 hard-cooked eggs, cut into wedges

Preparation

Prepare Dressing: In small bowl combine mustard, red wine vinegar, parsley and sugar: gradually whisk in olive oil until well blended. Add salt and pepper to taste.
Prepare Salad: On large platter arrange potatoes, green beans, artichoke hearts, hearts of palm, tuna, olives, tomato wedges and hard-cooked eggs. Drizzle salad with dressing.