Classic Nicoise Salad

By 12_34

Ingredients

• 1 lb. red-skinned potatoes, sliced 1/3' thick
• Kosher salt
• 2 TBSP. dry white wine
• 10 oz. haricots verts or thin green beans, trimmed
• 4 lg. eggs
• 1/4 c. white wine vinegar
• 1/2 shallot, minced (about 2 TBSP.)
• 2 TBSP. dijon mustard
• 1 TBSP. chopped fresh thyme
• Freshly ground pepper
• 3/4 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 (5 1/2 oz.) cans Italian or Spanish tuna packed in olive oil, drained
• 1/2 c. nicoise olives

Details

Preparation time 45mins
Cooking time 55mins

Preparation

Step 1

1. Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over med-high heat and cook until fork-tender, aboiut 5 minutes. Drain and transfer to a med. bowl; drizzle with the wine and let cool. Reserve the saucepan.

2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verets to the boiling water; cook until crisp-tender and bright green, 2-4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

3. Place the eggs in the reserved saucepan and cover with cold water by about 1". Bring to a simmer over med-high heat, then cover, remove from the heat and let stand;, 10-12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

4. Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 tsp. salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 c. dressing to the potatoes and toss. Quarter the hard-cooked eggs.

6. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs, and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.