Salad Nicoise

• 1 large head of lettuce (Boston or Bibb)
• 3 eggs (hard boiled)
• 1 12 lbs green beans (small in size)
• 1 12 lbs tiny new potatoes (I like the red ones)
• 4 large shallots (finely minced)
• 3 tablespoons parsley (chopped)
• 2 tablespoons wine vinegar
• 3 tablespoons olive oil
• 1 lemon
• 14 teaspoon salt
• 12 tablespoon brown mustard
• 12 cup olive oil
• 4 tomatoes
• 24 ounces tuna steaks (or 3 8oz, etc.)
• 1 (2 ounce) can anchovies (flat fillets, drained)
• 1 cup nicoise olive (black whole)
• 4 tablespoons capers
• 14 cup parsley (minced)

1. Wash and spin lettuce, drizzle with olive oil, dust with dash of salt, and refrigerate.
2. Place eggs (I do at least 6) in a large pan of cold water.
3. Bring to a boil and cover for 17 minutes.
4. Put pan in sink and flood with cold water.
5. Pour out most of water and dump in ice to brim, and let sit.
6. Put large pot of water on stove to boil.
7. (7 quarts with a teaspoon of salt).
8. Clean beans.
9. Drop beans in boiling water and cover to bring back to boil.
10. Boil, uncovered 2- 5 minutes, depending on size, making sure they are still bright green and crunchy.
11. Drain in colander and return to pot.
12. Dump ice, and water from eggs into pot, and put eggs in refrigerator.
13. Scrub potatoes, slice into 1/4-inch rounds (I do not peel, as my husband likes the skin), placing them in the now available "egg pot" full of cold water.
14. Drain the water, add fresh (salted) water, and bring to a simmer.
15. Drain beans, wrap in a clean towel, and refrigerate.
16. Cook (potatoes) until tender, but not soft and not crunchy.
17. (about 3 to 5 minutes).
18. Drain the water, reserving about 1/2 cup or so of the liquid.
19. Cover the pot and set aside for 3-5 minutes.
20. Mince shallots.
21. Chop parsley.
22. Turn potatoes into a large bowl.
23. Add shallots, parsley, wine vinegar, and some of the potato water.
24. Toss gently, and season (salt and pepper) to taste.
25. Drizzle with olive oil, toss gently and add more potato water, if needed.
26. Refrigerate.
27. Make dressing:.
28. Zest one lemon and mash it into a paste with the salt.
29. Put lemon paste, mustard, and the juice of the lemon into a mini blender, adding the olive oil a little at a time to make a nice emulsion.
30. Set aside.
31. Peel tomatoes and cut into bite sized wedges, drizzle with dressing and refrigerate.
32. Rub tuna with olive oil, and sear over HOT fire 1-2 minutes per side, then grill 5-10 minutes over cooler part of grill to desired doneness.
33. (we prefer ours rare).
34. Build salads:.
35. Lay a bed of the lettuce on plates.
36. Place potatoes in center on top of lettuce.
37. Place at edges: tuna steaks; green beans; tomatoes; hard boiled eggs (I cut into 1/6th and divide evenly); anchovies; and olives.
38. Sprinkle with capers and parsley, and serve.
39. I put the rest of the dressing in a cruet on the table for those who want more.
40. I serve with French bread (from our local baker), and a nice French wine.

eggs, green beans, potatoes, shallots, parsley, wine vinegar, olive oil, lemon, salt, brown mustard, olive oil, tomatoes, tuna, anchovies, nicoise olive, capers, parsley

Taken from www.food.com/recipe/salad-nicoise-182496 (may not work)