Salad Nicoise
- 1/4 cup pickle brine
- extra-virgin olive oil
- hard boiled eggs
- blanched and chilled yellow beans
- sliced fennel
- boiled, peeled and sliced potatoes
- sliced watermelon radish (or whatever radish you have on hand)
- soft parsley sprigs
- olive oil packed tuna
- sea salt and black pepper
- black or green olives (or both)
Whisk together brine and olive oil to form an assertive vinaigrette. Arrange salad ingredients on serving plates. Drizzle with vinaigrette and adjust season with flaky sea salt and coarsely cracked black pepper.