Nicoise Salad with Sun-Dried Tomato Vinaigrette

• 4 large eggs
• 1 ounce dry-packed sun-dried tomatoes, finely chopped (1/2 cup)
• 1 teaspoon grated fresh lemon zest
• 3 tablespoons elderflower cordial (see Pantry, page 252) or Simple Syrup (page 20)
• 3 tablespoons extra-virgin olive oil, plus more for cooking
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons champagne vinegar
• Kosher salt and freshly ground black pepper
• 4 ounces fingerling potatoes
• 2 ounces haricots verts
• 1 pound tuna steak, 1 1/4 inches thick
• 8 ounces mixed greens (about 5 1/2 cups)
• 2 ounces black olives, preferably Gaeta, pitted and quartered (1/3 cup)
• 4 ounces cherry tomatoes, quartered

1. Bring a small saucepan of water to a boil.
2. Add the eggs and cook for 6 minutes.
3. Drain and run under cold water until cool enough to handle.
4. Peel and cut each in half.
5. Put the sun-dried tomatoes in a bowl and pour 1/2 cup hot water over them.
6. Let stand for 15 minutes.
7. Drain well and return to the bowl.
8. Stir in the lemon zest, elderflower cordial, oil, lemon juice, and vinegar.
9. Season to taste with salt and let stand.
10. Put the potatoes in a medium pot and add enough water to cover by 2 inches.
11. Bring to a boil, season with salt, then reduce the heat to maintain a steady simmer.
12. Cook until a knife pierces through the potatoes easily, about 20 minutes.
13. Drain well.
14. When cool enough to handle, peel and cut into 1/4-inch-thick rounds.
15. Bring a medium pot of water to a boil and generously season with salt.
16. Fill a large bowl with ice and water.
17. Add the haricots verts to the boiling water and cook until crisp-tender, about 5 minutes.
18. Use a slotted spoon to transfer to the ice water bath.
19. Once cool, drain well.
20. Cut the tuna into 4 even strips.
21. Heat a large skillet over high heat.
22. When hot, add just enough oil to film the bottom.
23. Season the tuna with salt and pepper on all sides, then add to the hot oil.
24. Cook until seared on all sides, about 1 minute per side.
25. The center should be rare.
26. Cut each piece crosswise into 1/2-inch-thick slices.
27. Combine the greens, potatoes, beans, olives, tomatoes, and almost all of the dressing in a large bowl.
28. Gently toss until everything is evenly coated.
29. Transfer to a serving platter and top with the tuna and eggs.
30. Drizzle with the remaining dressing.

eggs, tomatoes, lemon zest, elderflower cordial, extravirgin olive oil, lemon juice, champagne vinegar, kosher salt, potatoes, haricots verts, tuna, mixed greens, black olives, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/nicoise-salad-with-sun-dried-tomato-vinaigrette-390616 (may not work)