>> title: Salade Niçoise
>> category: Salads
>> tags: tuna, potatoes, green beans, egg, olives
>> counters: The Bowl Shop
>> aka: salade nicoise, nicoise salad, nicoise, niçoise, tuna nicoise, french tuna salad, composed tuna salad
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 1 hr
>> slack: forgiving — everything is cooked separately and cooled, and the only step with a real window is the tuna

>> step: boil 15 min
Boil @new potatoes{1%lb}(450 g; halved) in water with @kosher salt{1%Tbs} for ~boil{15%min}, until a knife goes in without resistance, and drain them.

>> step: blanch 3 min, chill hard
Blanch @green beans{8%oz}(225 g; topped) in boiling salted water for ~blanch{3%min}, then ~chill{2%min} in ice water and dry them.

>> step: boil 8 min
Boil @eggs{3%large} for ~boil{8%min} and cool them under running water.

>> step: sear 4 min, rest pink
Sear @tuna steak{12%oz}(340 g; 1-in thick) rubbed with @extra-virgin olive oil{1%Tbs}(15 mL) and @kosher salt{1/2%tsp} in a very hot #skillet{} for ~sear{4%min}, two minutes a side, then let it rest.

>> step: whisk
Whisk @lemon juice{2%Tbs}(30 mL), @dijon mustard{2%tsp}, @anchovy fillets{2}(mashed), @shallot{1%small}(minced) and @extra-virgin olive oil{1/3%cup}(80 mL) together until it thickens.

>> step: dress the potatoes warm
Dress @&(~5)warm potatoes{} with a third of @&(~1)vinaigrette{} while they are still hot enough to steam.

>> step: arrange in blocks
Arrange @&(~1)dressed potatoes{}, @&(~5)blanched beans{}, @&(~4)boiled eggs{}(peeled and quartered) and @&(~3)seared tuna{}(sliced thick) in blocks over @butter lettuce{1%head}(leaves separated) with @niçoise olives{1/3%cup} and @cherry tomatoes{1%cup}(halved), and pour the rest of the dressing over.

Dress the potatoes warm: a warm one drinks vinaigrette and a cold one wears it. Blocks and not a toss.