Just checked — it’s still salad weather.  And Salade Niçoise is a perfect summer meal.  I pulled this together with odds and ends from my refrigerator and pantry.  The building blocks of this salad are boiled potatoes and green beans, oil-packed tuna, and a robust vinaigrette that includes anchovy, garlic, lemon, and Dijon mustard.  After that, you can compose your salad using whatever you have on hand and drizzle with the vinaigrette.  You can see in the photo that I used the green beans, potatoes, and tuna, and added a few leaves of baby lettuce, avocado, Calabrian chiles, oil-cured olives, tomatoes, hard-boiled eggs, and roasted red peppers, and finished it with a sprinkling of capers and parsley.  I forgot to pick up a loaf of crusty French bread, but somehow we survived without it.

I’m providing the recipe for the vinaigrette, and leaving you with creative license to compose your own beautiful and satisfying salad with whatever looks good in your pantry, fridge, garden, or neighbor’s garden.