Nicoise Salad

Ingredients

• 0.3 cup red wine vinegar 
• 0.8 cup olive oil extra-virgin
• 3 Tbsp shallots finely chopped
• 2 Tbsp basil fresh finely chopped
• 1 Tbsp thyme leaves fresh finely chopped
• 2 teaspoons oregano fresh finely chopped
• 1 teaspoon dijon mustard 
• 6 servings salt and pepper black freshly ground
• 16 oz grilledwise tuna steaks cooked canned
• 6  hardboiled eggs peeled quartered
• 1.3 pounds fingerling potatoes red
• 2 medium heads boston lettuce 
• 3 small tomatoes cored ripe cut into wedges
• 1 small onion red thinly sliced
• 0.5 pound green beans trimmed cut into 2-inch pieces
• 0.3 cup niçoise olives 
• 2 Tbsp capers rinsed

Equipment

• bowl
• frying pan
• pot
• grill

Directions

1. *Marinate tuna steaks in a little olive oil for an hour.
2. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
3. Make vinaigrette: In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended.
4. Add salt and pepper to taste.
5. Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)
6. Cook the potatoes, cut, and dress with vinaigrette:
7. Place potatoes in a large pot and cover with 2 inches of water.
8. Add 1 Tbsp of salt.
9. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender.
10. Drain.
11. While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.
12. Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.
13. Boil the green beans in salted water: While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat.
14. Add the green beans to the boiling water.
15. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans).
16. Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
17. Arrange on a bed of lettuce: Arrange bed of lettuce on a serving platter.
18. Cut tuna into 1/2-inch thick slices. Mound tuna in center of lettuce.
19. Sprinkle the tomatoes and onions around the tuna.
20. Arrange the potatoes and green beans in mounds at the edge of the lettuce.
21. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.
22. Drizzle everything with the remaining vinaigrette.
23. Sprinkle with capers if using.
24. Serve immediately. Should be served slightly warm or at room temperature.