Ingredients: |
Ingredients: 1 lb. red-skinned potatoes, sliced 1/3" thick
Kosher salt
2 T. dry white wine
10 0z. haricots verts or thin green beans, trimmed
4 large eggs
1/4 c. white wine vinegar
1/2 shallot, minced (about 2 T.)
2 T. dijon mustard
1 T. chopped fresh thyme
freshly ground pepper
3/4 c. extra-virgin olive oil
8 cherry tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 cans (5½ ounce) Italian or Spanish tuna packed in olived oil, drained
1/2 c. Nicoise olives
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Directions: |
Directions:Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Bring a saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts 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.
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-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.
Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 t. salt and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified. 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. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juice from the tomatoes onto the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives. |
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