Salade Nicoise

Ingredients

• 1 pound red-skinned potatoes, sliced 1/3 inch thick
• Kosher salt
• 2 tbs dry white wine
• 10 oz haricots verts or thin green beans, trimmed
• 4 large eggs
• ¼ C white wine vinegar
• ½ shallot, minced (about 2 tbs)
• 2 tbs dijon mustard
• 1 tbs chopped fresh thyme
• Freshly ground pepper
• ¾ C extra-virgin olive oil
• 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
• 1 head Boston lettuce, leaves separated
• 6 radishes, trimmed and quartered
• 2 5½ oz cans Italian or Spanish tuna packed in olive oil, drained
• ½ C Nicoise olives

Directions

1. Cook Potatoes: Cover potatoes with cold salted water in a saucepan. Bring to a simmer over medium-high and cook until fork‑tender, ~5 minutes.
2. Cool: Drain, transfer to a bowl, drizzle with wine, and let cool. Reserve the saucepan.
3. Blanch Beans: Bring a separate pot of salted water to a boil. Blanch haricots verts 2-4 minutes until bright green and crisp-tender. Shock in salted ice water, drain, and pat dry.
4. Cook Eggs: Place eggs in the reserved saucepan, cover with cold water by 1", bring to a simmer, cover, remove from heat, and let stand 10-12 minutes. Cool under running water and peel.
5. Make Dressing: Whisk vinegar, shallot, mustard, thyme, ½ tsp salt, and pepper. Slowly whisk in olive oil until emulsified.
6. Season Tomatoes: Toss tomatoes with salt and pepper.
7. Dress Potatoes: Add ~¼ C dressing to the cooled potatoes and toss gently.
8. Assemble: Quarter eggs. Divide lettuce among plates and top with potatoes, haricots verts, radishes, eggs, and tuna.
9. Finish: Add tomato juices back to the dressing, add tomatoes to plates, drizzle with dressing, top with olives, and serve.

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