Salade Niçoise

Instructions

1. 1

   Place the baby potatoes in a pot of cold, salted water. Bring to a boil and cook until tender (about 15 minutes). Drain and let cool.

2. 2

   Bring a separate saucepan of salted water to a boil. Blanch the green beans for 3-4 minutes until crisp-tender. Immediately plunge them into an ice water bath to stop the cooking and preserve their bright green color. Drain well.

3. 3

   In a small jar, combine the olive oil, white wine vinegar, Dijon mustard, minced shallot, salt, and pepper. Shake vigorously to emulsify the vinaigrette.

4. 4

   Line a large, wide serving platter with the lettuce leaves.

5. 5

   Arrange the potatoes, blanched green beans, halved cherry tomatoes, halved hard-boiled eggs, and olives in separate, neat sections over the lettuce.

6. 6

   Flake the drained tuna into large chunks and place it in the center of the platter. Drizzle the vinaigrette evenly over the entire salad just before serving.