Diana Vreeland's Salade Parisienne

• 1 1/2 cups each of the following: beets, new potatoes and celery root, cooked and thinly sliced
• 3 tablespoons white-wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper to taste
• 5 eggs, hard boiled, separated
• 2 tablespoons anchovy paste
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons tarragon vinegar
• 1/4 cup water-packed canned tuna, drained and diced
• 2 tablespoons sour pickles, diced
• 1 teaspoon fresh tarragon, chopped

1. Toss the vegetables with the white-wine vinegar and 1/2cup olive oil, season and let sit for 1 hour.
2. For the vinaigrette, mash the yolks of the eggs through a fine sieve into a bowl.
3. Blend in the anchovy paste and whisk in 1/4cup olive oil, stirring until smooth.
4. Add the mustard, tarragon vinegar, tuna, pickles, egg whites and tarragon.
5. Drain the vegetables of excess marinade, place in a bowl, dress with the vinaigrette and mix lightly.

beets, whitewine vinegar, olive oil, salt, eggs, anchovy paste, olive oil, mustard, tarragon vinegar, water, sour pickles, fresh tarragon

Taken from cooking.nytimes.com/recipes/11041 (may not work)