SALADE NICOISE

SERVES 4

12 ounces marble potatoes 1 sprig thyme 1 head garlic, split Salt and freshly ground white pepper 12 ounces haricots verts, ends trimmed, cut in half 2 heads mesclun lettuce, core removed 4 hard-boiled eggs, quartered PLACE THE POTATOES, THYME, AND GARLIC in a pot of salted water and bring to a boil. 1 7-ounce can or jar of good-quality tuna Reduce to a simmer and cook the potatoes until tender, about 20-25 minutes, then remove the pot packed in oil, drained from the heat and chill the potatoes in the cooking liquid. Once cool, strain the liquid and halve the 1 cup cherry tomatoes, halved potatoes, set aside. 1/3 cup pitted black olives, halved 16-20 white anchovy filets In the cleaned pot, bring to a boil about 5 cups of heavily salted water, and add the haricots verts. Cook for 4 minutes, then transfer to an ice water bath to stop the cooking process. Drain ¼ cup chopped chives and set aside.

FOR THE VINAIGRETTE: To prepare the vinaigrette, whisk together the red wine vinegar, mustard and garlic, then stream in 3 T red wine vinegar the olive oil. Season with salt and white pepper to taste. ½ tsp. Dijon mustard To serve, dress the mesclun leaves with the vinaigrette, then lay them out amongst the 4 plates. Top ½ clove garlic, finely grated or chopped each salad with the potatoes, haricots verts, hard-boiled egg, chunks of tuna, cherry tomatoes, olives, ½ cup extra virgin olive oil and anchovies. Drizzle the salad with more of the dressing, then sprinkle the chopped chives all over Salt and freshly ground white pepper the top. For a crowd, the elements can be left separate for guests to assemble their own.

summer/spring 2016