Salade Niçoise

🥘 Ingredients

• new potatoes 1 lb
• kosher salt 1 Tbs
• green beans 8 oz
• eggs 3 large
• tuna steak 12 oz
• extra-virgin olive oil 1 Tbs
• kosher salt ½ tsp
• lemon juice 2 Tbs
• dijon mustard 2 tsp
• anchovy fillets 2
• shallot 1 small
• extra-virgin olive oil 0.33 cup
• butter lettuce 1 head
• niçoise olives 0.33 cup
• cherry tomatoes 1 cup

1. 1

   Boil new potatoes in water with kosher salt for 15 min , until a knife goes in without resistance, and drain them.
2. 2

   Blanch green beans in boiling salted water for 3 min , then 2 min in ice water and dry them.
3. 3

   Boil eggs for 8 min and cool them under running water.
4. 4

   Sear tuna steak rubbed with extra-virgin olive oil and kosher salt in a very hot skillet for 4 min , two minutes a side, then let it rest.
5. 5

   Whisk lemon juice , dijon mustard , anchovy fillets , shallot and extra-virgin olive oil together until it thickens.
6. 6

   Dress @&( timer with a third of @&( timer while they are still hot enough to steam.
7. 7

   Arrange @&( timer , @&( timer , @&( timer (peeled and quartered) and @&( timer (sliced thick) in blocks over butter lettuce with niçoise olives and cherry tomatoes , and pour the rest of the dressing over.
8. 8

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