Salade Nicoise

• 12 ounces fingerling potatoes
• 2 tablespoons coarse salt
• 3 large eggs
• 6 ounces French haricots vert, trimmed
• 12 large leaves boston lettuce
• 12 ounces tuna packed in oil, drained and flaked into large pieces (about 2 cups)
• 18 kalamata olives or 18 oil-cured olives, pitted and halved
• 6 anchovy fillets
• 3 tablespoons champagne vinegar
• 1 teaspoon honey
• 12 teaspoon coarse salt
• 14 teaspoon fresh ground pepper
• 12 cup pus 1 tbsp. extra virgin olive oil
• 1 12 teaspoons chopped fresh thyme

1. MAKE THE SALAD: Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 1 inch.
2. Add 1 tablespoon salt.
3. Bring to a boil.
4. Reduce heat, and simmer until tender, about 15 minutes, drain.
5. (cooked potatoes can be refrigerated in an airtight container for up to 1 day).
6. When cool enough to handle, halve lengthwise.
7. Place eggs in a small saucepan.
8. Add enough cold water to cover by about an inch.
9. Bring to a boil.
10. Cover and remove from heat.
11. let stand 13 minutes.
12. Drain, and cool under cool running water.
13. (Boiled eggs can be refrigerated in an airtight container for up to 1 day).
14. Peel eggs, and cut into quarters.
15. Prepare ice-water bath.
16. Bring a pot of water to a boil.
17. Add remaining tablespoons of salt.
18. Add haricots verts, and cook until bright reen and just tender, about 1 minute.
19. Plunge beans into ice-water bath.
20. Drain.
21. (Beans can be refrigerated in an airtight container for up to 1 day).
22. MAKE THE DRESSING:
23. Whisk together vinegar, honey, salt and pepper.
24. Add oil in a slow, steady stream, whisking until emulsified.
25. Whisk in thyme.
26. ASSEMBLE THE SALAD:.
27. Arrange 2 lettuce leaves on each plate to form a cup.
28. Arrange potatoes, eggs, haricots verts, tuna, olives and anchovies in lettuce cups.
29. Drizzle with dressing and serve.

potatoes, coarse salt, eggs, haricots vert, boston lettuce, tuna, olives, anchovy, champagne vinegar, honey, coarse salt, ground pepper, extra virgin olive oil, thyme

Taken from www.food.com/recipe/salade-nicoise-373862 (may not work)