Salade Niçoise

Ingredients

• 1 lb small waxy potatoes
• 8 oz green beans, trimmed
• 4 large eggs
• 10 oz oil-packed tuna, drained
• 1 head Boston lettuce, leaves separated
• 2 cups cherry tomatoes, halved
• ½ cup Niçoise olives
• 6 anchovy fillets
• 2 tbsp capers
• ⅓ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot, minced
• Salt and pepper to taste

Method

1. Boil the potatoes in salted water until tender, 15 to 20 minutes. Lift them out, then cook the green beans in the same water for 3 minutes and plunge them into ice water.
2. Cook the eggs in simmering water for 9 minutes, cool them in ice water, then peel and quarter.
3. Whisk the olive oil, vinegar, mustard, shallot, salt and pepper into a vinaigrette.
4. Halve the potatoes and toss them with a few spoonfuls of dressing while still warm.
5. Arrange the lettuce on a platter and group the potatoes, beans, tomatoes, eggs, tuna, olives and anchovies on top. Scatter with capers and drizzle with the rest of the dressing.
6. If you use fresh tuna steaks instead of canned, sear them until they reach 145°F and slice before arranging.

Notes