The Niçoise Salad Debate Continues Recipe

• 1 large head Boston-lettuce leaves, washed and dried
• 1 pound green beans, cooked and refreshed
• 1-1/2 tablespoons minced shallots
• 1/2 to 2/3 cup basic vinaigrette
• Salt and freshly ground pepper
• 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
• 3 or 4 "boiling" potatoes, peeled, sliced, and cooked
• Two 3-ounce cans chunk tuna, preferably oil-packed
• 6 hard-boiled eggs, peeled and halved
• 1 freshly opened can of flat anchovy fillets
• 1/3 cup small black Nicoise-type olives
• 2 to 3 tablespoons capers
• 3 tablespoons minced fresh parsley

1. Arrange the lettuce leaves on a large platter or in a shallow bowl.
2. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette.
3. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.
4. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

green beans, shallots, basic vinaigrette, salt, red tomatoes, boiling potatoes, tuna, eggs, anchovy, black niueoise, capers, fresh parsley

Taken from www.seriouseats.com/recipes/2007/04/salade-nicoise-debate-continue.html (may not work)