Nicoise Salad

• 1 pound red fingerling or other small potatoes
• Coarse salt
• Garlic Vinaigrette (recipe follows)
• Freshly ground pepper
• 4 large eggs
• 1/2 pound green beans, halved crosswise
• 1 head Boston lettuce
• 1 red or green bell pepper, cut into 1/4-inch-thick rings
• 1/2 pound cherry tomatoes, halved
• 1/2 English cucumber, peeled and sliced
• 1/2 fennel bulb, trimmed, halved lengthwise, and very thinly sliced
• 2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked
• 3/4 cup Nicoise or oil-cured black olives
• 1 scallion, chopped
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 tablespoon drained capers (optional)
• 1 garlic clove, lightly crushed with the flat side of a knife
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons fresh lemon juice
• Coarse salt and freshly ground pepper
• 3/4 cup olive oil
• (makes about 1 cup)

1. Bring the potatoes to a boil in a large saucepan of water.
2. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes.
3. Drain; let cool slightly.
4. Cut the potatoes into bite-size pieces; peel any loose skins.
5. Dress with enough vinaigrette to coat lightly (reserve remainder).
6. Season with salt and pepper.
7. Set aside.
8. Prepare an ice-water bath; set aside.
9. Cover the eggs with water in a small saucepan; bring to a full boil.
10. After 1 minute, cover and turn off heat.
11. Let stand 6 minutes.
12. Rinse; transfer to the ice-water bath.
13. Prepare another ice-water bath; set aside.
14. Bring a medium saucepan of water to a boil; add salt.
15. Blanch the green beans until crisp-tender, 1 to 2 minutes.
16. Drain; rinse with cold water.
17. Let stand in the ice-water bath until cool.
18. Drain; pat dry.
19. Peel the eggs, and halve lengthwise.
20. Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.
21. Sprinkle with scallion and parsley, and with capers if desired.
22. Drizzle with vinaigrette, and serve with the remainder.
23. Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended.
24. Whisking constantly, pour in the oil in a slow, steady stream until emulsified.
25. Let stand at least 30 minutes; discard the garlic.

red fingerling, salt, garlic, freshly ground pepper, eggs, green beans, boston lettuce, red, tomatoes, cucumber, fennel bulb, tuna, nicoise, scallion, parsley, capers, garlic, mustard, redwine vinegar, lemon juice, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/nicoise-salad-392416 (may not work)