Salade Nicoise
Ingredients
- ⅔ cup olive oil, plus more for tuna
- Juice of 2 lemons
- 2 tablespoons Dijon mustard
- 1 shallot, finely chopped
- 2 teaspoons anchovy paste
- 1 tablespoon capers, finely chopped
- Coarse salt and freshly ground pepper
- 8 large eggs
- ½ pound haricots verts, stem ends trimmed
- 2 teaspoons rice wine vinegar
- 8 baby red potatoes
- 2 teaspoons dry vermouth
- 1 head red leaf lettuce
- 1 head Boston lettuce
- ½ pint red cherry tomatoes
- ½ pint yellow cherry tomatoes
- 3 (6-ounce) jars imported tuna in olive oil, drained
- ½ cup Nicoise olives
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