Salad Nicoise

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 1 large head of lettuce (boston or bibb)
• 3 eggs (hard boiled)
• 1 1/2 lbs green beans (small in size)
• 1 1/2 lbs tiny new potatoes (i like the red ones)
• 4 large shallots (finely minced)
• 3 tablespoons parsley (chopped)
• 2 tablespoons wine vinegar
• 3 tablespoons olive oil
• 1 lemon
• 1/4 teaspoon salt
• 1/2 tablespoon brown mustard
• 1/2 cup olive oil
• 4 tomatoes
• 24 ounces tuna steaks (or 3 8oz, etc.)
• 1 (2 ounce) can anchovies (flat fillets, drained)
• 1 cup nicoise olive (black whole)
• 4 tablespoons capers
• 1/4 cup parsley (minced)

Recipe

• 1 wash and spin lettuce, drizzle with olive oil, dust with dash of salt, and refrigerate.
• 2 place eggs (i do at least 6) in a large pan of cold water.
• 3 bring to a boil and cover for 17 minutes.
• 4 put pan in sink and flood with cold water.
• 5 pour out most of water and dump in ice to brim, and let sit.
• 6 put large pot of water on stove to boil. (7 quarts with a teaspoon of salt).
• 7 clean beans.
• 8 drop beans in boiling water and cover to bring back to boil.
• 9 boil, uncovered 2- 5 minutes, depending on size, making sure they are still bright green and crunchy.
• 10 drain in colander and return to pot.
• 11 dump ice, and water from eggs into pot, and put eggs in refrigerator.
• 12 scrub potatoes, slice into 1/4-inch rounds (i do not peel, as my husband likes the skin), placing them in the now available "egg pot" full of cold water.
• 13 drain the water, add fresh (salted) water, and bring to a simmer.
• 14 drain beans, wrap in a clean towel, and refrigerate.
• 15 cook (potatoes) until tender, but not soft and not crunchy. (about 3 to 5 minutes).
• 16 drain the water, reserving about 1/2 cup or so of the liquid.
• 17 cover the pot and set aside for 3-5 minutes.
• 18 mince shallots.
• 19 chop parsley.
• 20 turn potatoes into a large bowl.
• 21 add shallots, parsley, wine vinegar, and some of the potato water.
• 22 toss gently, and season (salt and pepper) to taste.
• 23 drizzle with olive oil, toss gently and add more potato water, if needed.
• 24 refrigerate.
• 25 make dressing:.
• 26 zest one lemon and mash it into a paste with the salt.
• 27 put lemon paste, mustard, and the juice of the lemon into a mini blender, adding the olive oil a little at a time to make a nice emulsion.
• 28 set aside.
• 29 peel tomatoes and cut into bite sized wedges, drizzle with dressing and refrigerate.
• 30 rub tuna with olive oil, and sear over hot fire 1-2 minutes per side, then grill 5-10 minutes over cooler part of grill to desired doneness. (we prefer ours rare).
• 31 build salads:.
• 32 lay a bed of the lettuce on plates.
• 33 place potatoes in center on top of lettuce.
• 34 place at edges: tuna steaks; green beans; tomatoes; hard boiled eggs (i cut into 1/6th and divide evenly); anchovies; and olives.
• 35 sprinkle with capers and parsley, and serve.
• 36 i put the rest of the dressing in a cruet on the table for those who want more.
• 37 i serve with french bread (from our local baker), and a nice french wine.