Salade Nicoise

• 1 pound small red potatoes
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 small shallots, peeled and minced
• 9 tablespoons extra-virgin olive oil
• 1 1/4 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 3/4 pound fresh green beans, trimmed and halved
• 2 scallions, thinly sliced
• 2 teaspoons chopped fresh thyme
• 2 small cans solid white water-packed tuna, drained
• 4 teaspoons chopped Italian parsley
• 4 medium-size ripe tomatoes, cored and cut into wedges
• 1 head Boston lettuce, cored, leaves torn into bite-size pieces
• 4 hard-cooked eggs, peeled and quartered
• 8 anchovy fillets
• 32 nicoise olives

1. Steam the potatoes until tender, about 30 minutes.
2. Cool.
3. In a bowl, whisk together the mustard, lemon juice and shallots.
4. Whisking constantly, add the olive oil in a slow, steady stream.
5. Season with the 3/4 teaspoon of salt and the pepper.
6. Set aside.
7. Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes.
8. Drain and run under cold water.
9. Drain.
10. Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
11. Thinly slice the potatoes and put in a bowl.
12. Add the scallions and thyme.
13. Toss with 2 tablespoons of dressing, 1/2 teaspoon of salt and pepper.
14. Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
15. Toss the tomatoes with 4 teaspoons of dressing and salt and pepper.
16. Toss lettuce with 1 tablespoon dressing and salt and pepper.
17. Divide the lettuce among 4 large plates, mounding it in the center.
18. Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg.
19. Coil 2 anchovies over the eggs on each plate.
20. Scatter the olives over the tomatoes and the eggs.
21. Serve immediately.

red potatoes, mustard, lemon juice, shallots, extravirgin olive oil, kosher salt, freshly ground pepper, green beans, scallions, thyme, solid white water, italian parsley, tomatoes, boston lettuce, eggs, anchovy, nicoise olives

Taken from cooking.nytimes.com/recipes/8808 (may not work)