Salade Niçoise

Ingredients

• baby new potatoes1 lb
• haricots verts (green beans)1/2 lb, trimmed
• large eggs4
• olive-oil-packed tuna2 (5 oz) cans
• ripe cherry tomatoes1 pint, halved
• niçoise olives1/2 cup
• anchovy fillets in oil8
• little gem lettuce2 heads, leaves separated
• shallot1, minced
• dijon mustard2 tsp
• red wine vinegar2 tbsp
• extra-virgin olive oil1/3 cup
• fresh basilsmall handful

Steps

1. 1

   Boil potatoes and blanch green beans.

   Boil the potatoes in salted water until just tender, about 15 minutes. Lift out and halve. In the same water, blanch the haricots verts for 3 minutes, then plunge into ice water.

2. 2

   Cook eggs for 8 minutes.

   Lower the eggs into the still-simmering water for 8 minutes, then transfer to ice water. Peel and halve.

3. 3

   Whisk shallot vinaigrette.

   Whisk the shallot, dijon, vinegar, 1/4 tsp salt, and pepper in a small bowl. Drizzle in the olive oil while whisking until emulsified.

4. 4

   Toss potatoes and beans with vinaigrette.

   Toss the warm potatoes with 2 tbsp vinaigrette to absorb. Toss the green beans separately with 1 tbsp vinaigrette.

5. 5

   Arrange salad components on platter.

   Lay the lettuce on a wide platter. Compose the potatoes, beans, tomatoes, olives, anchovies, eggs, and flaked tuna in tidy quadrants.

6. 6

   Drizzle vinaigrette and serve.

   Drizzle the remaining vinaigrette over everything and tear basil on top. Serve at room temperature.