Nicoise Salad

Steps

1. 1For the Dressing
2. 2Place ½-1 clove garlic and 1 anchovy (optional) on cutting board and sprinkle 1 small pinch salt over. Use flat side of knife blade to mash garlic, anchovy (if using), and salt together into paste.
3. 3Transfer paste into small mixing bowl. Add 1 tablespoon Dijon mustard and 2 tablespoons white wine vinegar to bowl with paste and stir or whisk ingredients together until incorporated.
4. 4Once incorporated, add 4 tablespoons oil from cans of tuna and 2 tablespoons olive oil to bowl in 1 to 2 tablespoon increments. Stir well after each addition to thoroughly incorporate oil.
5. 5When all oil has been added and ingredients have been combined into creamy dressing, set bowl aside until dressing is needed.
6. 6For the Potatoes & Green Beans
7. 7Rinse potatoes under running water and scrub away any surface dirt or impurities with vegetable brush or paper towels.
8. 8Fill medium pot with enough cold water to cover potatoes by 2 inches. Add 1 tablespoon salt to water and stir to incorporate, then add 1 pound small potatoes. Increase amount of water in pot if needed to cover potatoes so that waterline sits approximately 2 inches above top of potatoes.
9. 9Place pot on stovetop over high heat. Once water begins to boil rapidly, immediately reduce heat under pot to medium-low.
10. 10After reducing heat, add 2 cups green beans to pot and stir to submerge green beans. Simmer green beans 5 minutes, or until tender-crisp, then use slotted spoon to transfer green beans to one large bowl filled with ice water. Set bowl aside and let green beans cool.
11. 11Continue simmering potatoes 5 more minutes or until potatoes can easily be pierced with tines of fork. Once potatoes are tender, drain water from pot, then set pot aside until potatoes have cooled enough to handle.
12. 12For the Eggs
13. 13While boiling potatoes, fill second medium pot with enough cold water to cover eggs by 1 inch. Place pot on stovetop over high heat.
14. 14When water begins to boil vigorously, add ½ teaspoon salt and ½ tablespoon white wine vinegar. Stir to incorporate, then bring water back to rolling boil.
15. 15Use slotted to spoon to quickly but carefully lower 4 large eggs into boiling water. Be careful not to crack eggs on bottom of pot.
16. 16Once all 4 eggs are submerged in boiling water, set timer for 7 ½ minutes then immediately start timer.
17. 17When timer ends, immediately and carefully transfer eggs from pot to second bowl filled with ice water. Let eggs sit in ice bath at least 5 minutes, until chilled.
18. 18For the Nicoise Salad
19. 19When potatoes have cooled enough to handle but are still warm, quarter potatoes or chop potatoes into bite-sized pieces.
20. 20Add potatoes and 1 tablespoon of prepared dressing to large mixing bowl. Toss potatoes in dressing until fully coated, then set bowl aside and let potatoes cool completely.
21. 21Drain cooled green beans well and gently pat green beans dry with paper towels as needed. Add green beans to bowl with potatoes.
22. 22Rinse 4 heads Little Gem lettuce under running water, then drain lettuce and pat dry with paper towels if needed. Quarter or chop each head of lettuce, then place lettuce in bowl with potatoes and green beans.
23. 23Add desired amount of Nicoise olives, capers, anchovies, picklesand/or marinated artichoke hearts to bowl with lettuce and potatoes, then add 50% to 75% of remaining dressing. Toss all ingredients until well incorporated and coated in dressing.
24. 24Divide lettuce mixture evenly between serving bowls.
25. 25Drain water and ice from bowl of boiled eggs, then shake and toss bowl vigorously until egg shells have cracked enough that no large pieces of shell remain intact. Gently peel away egg shells and discard. Note: if needed, peel eggs under running water, using force of water to help dislodge any small shell pieces.
26. 26Once peeled, cut boiled eggs in half vertically. Add egg halves and 3 medium tomatoes (quartered) to serving bowls with lettuce mixture.
27. 27Use fork to flake tuna from 2 5-ounce cans chunk light tuna in oil, dividing tuna evenly between serving bowls.
28. 28Top salads with remaining salad dressing and season with sea salt to taste. Serve immediately.