Salad Nicoise

• 3/4 lb green beans (preferably haricots verts), trimmed
• 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
• 1 1/2 lb (1-inch-thick) tuna steaks
• 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
• 1 pt cherry or grape tomatoes halved
• 2/3 cup Nicoise or other small brine-cured black olives
• 4 hard-boiled large eggs, quartered
• 4 Tablespoons Herbs de Provence
• 2 Bottles of True French Vinaigrette (Brands: Brianna or Martinique) There is also a version at Whole Foods called Herb de Provence Vinaigrette made by 360degrees

1. Blanch green beans in water with salt and white pepper. Place in an individual bowl with a lid. Add 1 tbl Herbs de Provence.
2. Boil potatoes and let cool. Place in an individual bowl with herbs and vinaigrette
3. Half cherry or grape tomatoes. Place in an individual bowl with herbs and vinaigrette
4. Store three bowls in refrigerator for at least 2 hours or overnight.
5. Assemble Salad:
6. Traditionally this is served on 1 large platter. But you can also do individual plates.
7. At the bottom of the plate lay out Boston Lettuce. Make two piles of each on opposite side of the plate:
8. --Tomatoes
9. --Potatoes
10. --Green Beans
11. --Olives
12. Decorate the outside of the plate with hard boiled egg quarters.
13. Rub tuna steaks with olive oil and crust with Herbs de Provence. Heat a skillet on high. Once hot, place steaks and cook 2 - 4 minutes on each side depending on your desired temperature. Let the tuna steaks rest for about 5 minutes and chop. Place tuna in center of the plate. Do a sprinkle of herbs de Provence and vinaigrette on the salad and serve.

green beans, potatoes, tuna, boston lettuce, niueoise, eggs, herbs, bottles

Taken from www.epicurious.com/recipes/member/views/salad-nicoise-50153826 (may not work)