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1
MAKE THE SALAD: Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 1 inch.
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2
Add 1 tablespoon salt.
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3
Bring to a boil.
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4
Reduce heat, and simmer until tender, about 15 minutes, drain.
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(cooked potatoes can be refrigerated in an airtight container for up to 1 day).
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6
When cool enough to handle, halve lengthwise.
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7
Place eggs in a small saucepan.
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Add enough cold water to cover by about an inch.
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Bring to a boil.
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Cover and remove from heat.
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let stand 13 minutes.
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12
Drain, and cool under cool running water.
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13
(Boiled eggs can be refrigerated in an airtight container for up to 1 day).
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14
Peel eggs, and cut into quarters.
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15
Prepare ice-water bath.
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16
Bring a pot of water to a boil.
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17
Add remaining tablespoons of salt.
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18
Add haricots verts, and cook until bright reen and just tender, about 1 minute.
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19
Plunge beans into ice-water bath.
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20
Drain.
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21
(Beans can be refrigerated in an airtight container for up to 1 day).
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22
MAKE THE DRESSING:
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23
Whisk together vinegar, honey, salt and pepper.
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24
Add oil in a slow, steady stream, whisking until emulsified.
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25
Whisk in thyme.
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26
ASSEMBLE THE SALAD:.
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27
Arrange 2 lettuce leaves on each plate to form a cup.
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28
Arrange potatoes, eggs, haricots verts, tuna, olives and anchovies in lettuce cups.
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29
Drizzle with dressing and serve.
