A Hearty "Get over the Holiday-Binge" Salad Nicoise

I love the festive season, but I'm glad it's over. I feel as if I've consumed my body weight in butter. In my family the holidays have become less about giving and receiving gifts and more about coming together to eat vast quantities of food. Between the shortbread and the gingerbread, the mashed potatoes and the scalloped potatoes, the finger-food and the snack food, the ham and the turkey, I'm amazed that I made it out alive. 
The holidays lead most of us down the path of over-indulgence. "Just one more slice…Christmas comes but once a year. Seconds? Why not! Another drink? It is New Year's Eve after all." Like many of you out there I'm planning on changing my eating habits for the better now that the holidays are over. 
If you're like me and you're not quite ready to start a hard-core diet the following recipe for Salad Nicoise is just the thing. The plate full of vegetables will appease your guilty conscience, while the thick, creamy dressing will soothe any residual desire for one last indulgence. The following recipe for this simple and unusual adaptation of the great French classic was inspired by Bonnie Stern's recipe in Cooking with Bonnie Stern. 

Creamy Salad Nicoise: 
Salad: ½ pound - fresh green beans, topped and tailed; 2 - small new potatoes, cut into bite-size pieces; 1 -small head lettuce (any leafy variety); 2 - tomatoes cut into wedges; 2 - hard-boiled eggs, quartered; ¼ cup - seedless black olives, whole or chopped optional; 1 - green onion, finely chopped optional 
Tuna and Dressing: 1 - can of tuna; 1 tablespoon plus ¼ cup - mayonnaise; 1 tablespoon plus ¼ cup - sour cream; ½ tin - anchovy fillets (about 4) optional; ½ tablespoon - capers; 1 teaspoon - Dijon mustard; 1 tablespoon - fresh parsley; 1 - green onion, coarsely chopped; 2-4 tablespoons - milk
1. Bring a pot of salted water to boil. Add beans. Cover and simmer until beans are just crisp- tender, about 4 minutes. Remove from the water with a slotted spoon and rinse under cold water to cool. 
2. Add the potatoes to the boiling water. Cover and simmer until the potatoes are just tender through, about 12 minutes. Drain and season with salt pepper while still warm. Set aside to cool slightly. 
3. While the potatoes are cooling prepare the tuna and the dressing. In a small bowl combine approximately two-thirds of the can of tuna with 1 tablespoon each of sour cream and mayonnaise. Season to taste with salt and pepper and set aside.
4. In a food processor pulse the remaining tuna with the rest of the dressing ingredients except the milk. Once the ingredients are well combined, use the milk to thin the dressing. Be sure to taste the mixture before adjusting the seasoning as the capers and anchovies are very salty. 
5. Arrange the lettuce on individual plates and drizzle with a few spoonfuls of dressing. On top of the lettuce arrange the green beans, potatoes, tomatoes and eggs and drizzle with the remaining dressing. Divide the tuna mixture among the servings, mounding it in the centre of each plate. Sprinkle with black olives and green onion. 
Serves 2 as a substantial entree or 4 as a starter or side-salad. This recipe can also be easily doubled and arranged on one large platter for a buffet. 
Note: If you do not have a food processor, you can mash the dressing ingredients together in a bowl with a fork. While not as smooth, the results are still delicious!