Tuna is an important component of this recipe, so it is worth sourcing the best quality canned tuna which you can find Black Olives traditionally, tiny Nicoise olives (with their pits) are used for this salad, but I prefer the meatier Kalamata olives Fresh Beans are a must for this salad (you can substitute for good quality frozen haricot verts beans, if you are making this out of season) Tomatoes I like small, cherry tomatoes, which are sweeter when tomatoes are not yet in season, but ripe tomatoes cut in bite- sized pieces at summer time are excellent Lettuce I used Butter Leaf lettuce, but Little Gem lettuce leaves can be used as well Artichoke hearts this is optional, you can added them if you like them as they give another layer of flavor to the salad Red pepper ribbons raw or lightly sauted, this is optional as well Cheese bites this is not a traditional ingredient, but I added some ciliegini balls because I love cheese Lemon Dressing made with good extra virgin olive oil, lemon juice, garlic, a bit of mustard Favorite additions and Substitutions Besides the traditional main ingredients listed above, the French also like to add sliced radishes, red onion ribbons, capers and cucumbers to their Nioise salad
lime juice: For maximum juice, gently roll the lemon on a countertop prior to squeezing
Semi sheer sequins detail
Drop or dangle earrings worked well with the feminine look of princess or Victorian-style dresses, while hoops or large studs complemented flashier styles
