Classic Nicoise Salad

1. 1

   Put the potatoes in a medium 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 wine and let cool. Reserve the saucepan.

2. 2

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

3. 3

   Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, the 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. 4

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

5. 5

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

6. 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 tomatoes to plates. Drizzle with dressing and top with olives.

No additional tips available.