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1
Make the Nicoise dressing: Combine the garlic, capers, vinegar, and olive oil in a 1-quart jar with a lid.
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2
Shake the dressing very well.
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3
Season with salt and pepper.
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4
Refrigerate until serving time.
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5
Preheat the broiler.
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6
Make the salad: Place the bell pepper under the broiler, about 4 inches from the heating element, for 2 to 3 minutes, checking often so it doesnt burn.
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7
When one side is nicely blackened, use tongs to turn the bell pepper until it is evenly blackened on all sides.
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8
Remove the bell pepper from the broiler.
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9
Alternatively, place the bell pepper directly in the flame of the burner on a gas stove and turn it as each side gets blackened.
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10
While it is still hot, place it in a paper bag and let it sweat for 10 minutes.
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11
Then work the burned skin off with your fingers.
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12
I dont like to rinse the bell pepper under water because it removes the flavorful oil.
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13
Youll inevitably be left with a little skin on the pepper, which is fine, but remove as much as possible.
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14
Split the bell pepper lengthwise and remove the core and seeds.
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15
Slice the flesh into 1/4-inch-wide julienne strips and set aside.
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16
Bring a medium saucepan of lightly salted water to a boil.
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17
Cook the beans for 3 to 4 minutes, or until they are just slightly tender but still nice and green.
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18
Drain.
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19
Plunge the beans into a bowl of ice water to stop the cooking and drain again.
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20
Set aside.
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21
Cook the eggs in a 6-quart saucepan of simmering water for 11 minutes.
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22
(If you like a slightly wet center, cook for 10 minutes; for a completely cooked egg, try 12 minutes.)
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23
Run cold water over the eggs in the saucepan.
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24
Remove the eggs from the water and peel them under running water.
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25
Cut in half lengthwise and set aside.
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26
Remove and discard the tough outer leaves and the tough bottom part of the romaine.
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27
Split the head lengthwise into sixths with a sharp knife.
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28
Wash the romaine wedges, shake out the excess water, and pat the wedges dry with paper towels.
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29
Trim the center core, leaving just enough to hold the wedges together.
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30
Wrap the wedges in paper towels and refrigerate.
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31
Trim away the fronds and hollow stalks of the fennel bulb, and cut away the bottom.
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32
Cut the bulb in half and remove the center core.
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33
Cut the bulb either crosswise or lengthwise into very fine slices.
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34
Place the fennel in a bowl with the lemon juice and 2 cups of water.
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35
This will keep the fennel from browning.
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36
Alternatively, cut the fennel bulb into sixths, removing the center core, and coat with a little olive oil, salt, and pepper.
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37
Roast or grill the pieces for 5 to 10 minutes, or until tender.
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38
(You can serve the fennel in this salad hot, at room temperature, or chilled.)
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39
Arrange the romaine wedges cut side up in the center of a platter.
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40
Arrange the green beans, eggs, fennel, artichokes, olives, tomato, and tuna in separate groups around the edges.
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41
Arrange the roasted bell peppers around the whole salad.
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42
Just before serving, drizzle the Nicoise dressing over the salad.
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43
Alternatively, pour the dressing into a cruet or pitcher and let guests dress their own salads.
