Salade Nicoise with Spring Vegetables

• 1/4 cup Champagne vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 2 cloves roasted garlic (page 192), mashed into paste
• 1/2 teaspoon anchovy paste (optional)
• 1 cup olive oil
• 2 teaspoons fresh thyme leaves
• 1/4 cup minced fresh tarragon
• Kosher salt and freshly ground black pepper
• 12 ounces haricots verts or baby Blue Lake green beans, trimmed
• 1/2 pound baby carrots, tops removed
• 1 1/2 pounds unpeeled baby red or yellow potatoes
• 1 1/2 pounds 1-inch-thick ahi tuna steaks
• Olive oil, for brushing
• Salt and freshly ground black pepper
• 8 cups young lettuce (butter, red oak, or spinach), torn into large pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup nicoise or other small brine-cured black olives
• 3 hard-cooked eggs, quartered
• 3 tablespoons minced fresh flat-leaf parsley
• 1/4 cup capers, drained and rinsed

1. Prepare a medium-hot fire (450F) in a wood-fired grill, or plan to use a grill pan.
2. To make the dressing, whisk the vinegar, shallots, mustard, garlic paste, and anchovy paste together in a small bowl until well combined.
3. Gradually whisk in the oil until the mixture is emulsified.
4. Whisk in the thyme, tarragon, and salt and pepper to taste.
5. Set aside.
6. Cook the beans in a large pot of salted boiling water for 3 to 4 minutes, or until crisp-tender.
7. Immediately transfer them to a bowl of ice water to stop the cooking.
8. Remove when cooled, then drain and pat dry and set aside.
9. Cook the carrots by the same method.
10. Add the potatoes to salted boiling water and simmer, uncovered, until tender (15 to 20 minutes) and drain into colander.
11. Halve the potatoes while still warm and toss with a small amount of the dressing to coat.
12. Set aside to cool.
13. Heat a grill pan, if using, over high heat, then decrease the heat to medium-high.
14. Coat the grill grids with oil or oil the grill pan.
15. Brush the tuna steaks with olive oil and lightly season with salt and pepper on both sides.
16. Grill uncovered, turning once, for about 4 minutes on each side for medium-rare.
17. Remove from the heat and let rest for 3 minutes.
18. Break into large pieces, about 3 inches or so.
19. Toss the lettuce in a large bowl with about 2 tablespoons of the dressing and salt and pepper to taste.
20. In a small bowl, toss the tomatoes with 1 tablespoon of the dressing and salt lightly.
21. Toss the beans with a small amount of salad dressing to coat just before serving.
22. Arrange the beans, potatoes, tuna, lettuce, tomatoes, olives, and egg wedges in sections on a platter.
23. Sprinkle with the parsley and serve.
24. Drizzle each serving with dressing and sprinkle capers on the tuna.

vinegar, shallots, mustard, garlic, anchovy paste, olive oil, thyme, tarragon, kosher salt, verts, carrots, baby red, tuna, olive oil, salt, young lettuce, cherry tomatoes, nicoise, eggs, parsley, capers

Taken from www.epicurious.com/recipes/food/views/salade-nicoise-with-spring-vegetables-391747 (may not work)