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1
Whisk the vinegar, mustard, and a large pinch each of salt and pepper in a medium, nonreactive bowl until combined.
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2
Whisk in the olive oil in a slow, steady stream.
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3
Stir in the herbs, taste, and season with more salt and pepper as needed; set aside.
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4
Place the potatoes in a medium saucepan.
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5
Add enough water to cover by 2 inches, season generously with salt, and bring to a boil over high heat.
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6
Reduce the heat to medium and gently boil until the potatoes are easily pierced with a knife, about 20 minutes.
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7
Using a slotted spoon, transfer the potatoes to a cutting board until cool enough to handle but still warm.
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8
(Do not let the potatoes cool completely.)
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9
Meanwhile, return the water to a boil over high heat.
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10
Add more salt as needed so that the water tastes salty.
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11
Add the green beans and blanch until tender but still crisp, about 1 to 2 minutes.
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12
Drain and rinse under cold running water until cool.
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13
Spread the beans on paper towels and let them sit until dry.
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14
When the potatoes are ready, slice them in half lengthwise and then cut crosswise into 1/2-inch-thick slices.
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15
Place in a small bowl and toss with just enough of the dressing to lightly coat.
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16
Taste, adding more dressing, salt, and pepper as needed; set aside.
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17
Slice each egg lengthwise into quarters and season with salt and pepper; set aside.
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18
Place the blanched green beans, tuna, and tomatoes in separate small bowls.
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19
Toss each with just enough of the dressing to lightly coat.
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20
Taste, adding more dressing, salt, and pepper as needed; set aside.
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21
Toss the lettuce in a large bowl with just enough of the dressing to coat.
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22
Taste, adding more dressing, salt, and pepper as needed.
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23
Reserve any remaining dressing.
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24
Arrange the lettuce on a large platter.
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25
Place the tuna and potatoes in the center of the lettuce, then the tomatoes, eggs, and green beans around them.
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26
Top with the anchovy fillets and olives.
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27
Serve immediately and, if you choose, with any remaining dressing on the side.
