Salad Niçoise

One of the best parts of this technique is that the olive oil from the tuna is used in making the dressing. Another is that with a four-quart saucepan and a kitchen timer, I can use the same water to cook the potatoes, eggs, and green beans.

¼ lb new potatoes cut to bite-size pieces.
¼ lb green beans
8-10 cherry tomatoes
4 eggs

Pitted Black Olives
A jar of tuna in olive oil
A mix of Little Gem and Butter Lettuce

Begin by filling a four-quart saucepan half full of water and boil, covered. Once the water is boiling add the potatoes and return to a boil. Using a slotted spoon, lower four eggs into the pot and immediately set a timer for 10 minutes. While the eggs are cooking begin the dressing. 

1 clove garlic chopped
1/4 cup wine vinegar (red, chardonnay, or sherry)
1 teaspoon Dijon mustard
Pinch of salt
Oil from jar of tuna
Extra olive oil

Add chopped garlic, vinegar, and mustard with a pinch of salt to a glass measuring cup and set aside.

When the timer is up, remove only the eggs using the same slotted spoon and plunge them into a bowl of cold water.

Add trimmed green beans to the boiling potatoes for 2 minutes. Remove green beans and plunge these into the same cold water/egg bowl. Turn off the burner with the pot of potatoes. 

Finish dressing by adding a few drops of the tuna oil to the garlic/vinegar and whisk. Continue to add a drizzle of oil while whisking the dressing. Your dressing should emulsify and become well combined. I always add a few more tablespoons of good olive oil from the bottle near the stove to measure 3/4 cup total volume. 

Remove potatoes from the hot water and place in a bowl to “pre-season”. Spoon 3 to 4 tablespoons of the dressing being sure to get some of that garlic on the potatoes. Set this aside while you peel the eggs.

To assemble, build a lettuce base on the plate and spoon over some dressing. Lay the green beans onto the lettuce and then the potatoes. Slice the eggs in half and arrange them cut side up on the vegetable bed. Use your hands to break up the tuna slightly and sprinkle these chunks on top of the rest.