Salade Nicoise

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 12 ounces fingerling potatoes
• 2 tablespoons coarse salt
• 3 large eggs
• 6 ounces french haricots vert, trimmed
• 12 large leaves boston lettuce
• 12 ounces tuna packed in oil, drained and flaked into large pieces (about 2 cups)
• 18 kalamata olives or 18 oil-cured olives, pitted and halved
• 6 anchovy fillets
• 3 tablespoons champagne vinegar
• 1 teaspoon honey
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup pus 1 tbsp. extra virgin olive oil
• 1 1/2 teaspoons chopped fresh thyme

Recipe

• 1 make the salad: place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 1 inch. add 1 tablespoon salt. bring to a boil. reduce heat, and simmer until tender, about 15 minutes, drain. (cooked potatoes can be refrigerated in an airtight container for up to 1 day). when cool enough to handle, halve lengthwise.
• 2 place eggs in a small saucepan. add enough cold water to cover by about an inch. bring to a boil. cover and remove from heat. let stand 13 minutes. drain, and cool under cool running water. (boiled eggs can be refrigerated in an airtight container for up to 1 day). peel eggs, and cut into quarters.
• 3 prepare ice-water bath. bring a pot of water to a boil. add remaining tablespoons of salt. add haricots verts, and cook until bright reen and just tender, about 1 minute. plunge beans into ice-water bath. drain. (beans can be refrigerated in an airtight container for up to 1 day).
• 4 make the dressing:
• 5 whisk together vinegar, honey, salt and pepper. add oil in a slow, steady stream, whisking until emulsified. whisk in thyme.
• 6 assemble the salad:.
• 7 arrange 2 lettuce leaves on each plate to form a cup. arrange potatoes, eggs, haricots verts, tuna, olives and anchovies in lettuce cups. drizzle with dressing and serve.