Serves 6
VINAIGRETTE
| ⅓ | cup red or white wine vinegar |
| Salt and pepper, to taste | |
| 1 | tablespoon Dijon mustard |
| ⅔ | cup olive oil |
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1. In a bowl, whisk the vinegar, salt, pepper, and mustard.
2. Whisk in the oil in a slow, steady stream; set aside.
SALAD
| 3 | eggs |
| ¾ | pound green beans, trimmed |
| 1 | pound (about 10 to 12) small potatoes such as yellow creamers |
| ½ | shallot, finely chopped |
| 4 | medium tomatoes, cut into quarters or eighths |
| 1 | head of bibb or Boston lettuce, leaves separated |
| 2 | cans (6 or 7 ounces each) tuna in olive oil, drained |
| ½ | cup Nicoise olives |
| 1 | can or jar (2 ounces) anchovy fillets, drained |
| 3 | tablespoons chopped mixed herbs, such as tarragon, oregano, basil, or parsley |
1. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Transfer the eggs to a bowl of ice water. Crack the shells all over and remove a piece of shell. Let the eggs cool.
2. Salt the water. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
3. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
4. As soon as the potatoes are cool enough to handle, peel and slice thickly. Add ⅓ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the dressing; set aside to cool.
5. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them.
6. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
7. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, olives, and anchovies. Spoon some of the remaining dressing over the salad and sprinkle with the herbs. Peel the eggs, pat them dry, and halve them. Garnish the platter with the eggs. Adapted from “Mastering the Art of French Cooking”