SALADE NICOISE

2 6-ounce cans albacore in olive oil
½ cup olive oil
1 cup chopped fresh basil
2 tsp. bottled capers
1 tsp. caper liquid
¼ cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf or butter lettuce
12 cherry tomatoes, cut in half
1 green pepper, cut into strips
½ cucumber, sliced thin
8 radishes, trimmed, sliced
5 boiled eggs, quartered
8 drained canned anchovy fillets
16 black olives (preferably brine-cured)
3 green onions, chopped

Flake undrained albacore in olive oil with a fork. Mix the ½ cup of olive oil together with basil, capers and juice, lemon juice, and chopped garlic. Whisk this thoroughly and season to taste with salt and pepper. Arrange lettuce in bowls and top with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.

A classic salad from the Nice region in France.