Niçoise Salad
"Nothing says summer in the French Riviera like a niçoise salad. But what if you can’t see the pastel coastline or feel the warm ocean breeze on your brow? Then simply take your salad outdoors, sit under an umbrella, and sip a crisp Provençal white wine. Dreamers always have more fun. Game plan: The dressing, potatoes, and green beans can be prepared in advance—just make sure to toss the potatoes in the dressing while they’re still warm. Let the ingredients come to room temperature before assembling the salad. The olives can be pitted or not, depending on your preference...."
INGREDIENTS
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1/4 cup champagne vinegar
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1/2 teaspoon Dijon mustard
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Kosher salt
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black pepper
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1/2 cup extra-virgin olive oil
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2 tablespoons chives
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8 ounces potatoes
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Kosher salt
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6 ounces green beans
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black pepper
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4 eggs
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6 to 8 ounces oil-packed tuna
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8 ounces tomatoes
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10 ounces butter lettuce
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8 anchovy fillets
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1/4 cup black olives
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