Salade Nicoise -- Madness Kingdom

Method

Step 1

Place the potatoes in a saucepan, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil over high heat, then simmer 12 to 15 minutes until a knife slides in easily. Drain and let cool, then cut in half.

Step 2

While the potatoes cook, bring a second pot of salted water to a boil. Add the green beans and cook 3 to 4 minutes until bright green and just tender but still crisp.

Step 3

Scoop the beans out and plunge them into a bowl of ice water to stop the cooking and keep them vivid green. Drain after 2 minutes and pat dry.

Step 4

For the eggs, place them in a small saucepan, cover with cold water, and bring to a boil. As soon as it boils, turn off the heat, cover, and let sit 10 minutes for just-set yolks.

Step 5

Drain the eggs and cool them in cold water for 5 minutes, then peel and cut each into quarters.

Step 6

Make the vinaigrette. In a small bowl, whisk the 6 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth and slightly thickened.

Step 7

Arrange the lettuce leaves over a large platter as a base.

Step 8

Compose the salad by arranging separate little piles on top of the lettuce: the potatoes, green beans, cherry tomatoes, olives, and flaked tuna. A composed salad keeps each ingredient distinct rather than tossing everything together.

Step 9

Tuck the quartered eggs around the platter and scatter the sliced red onion over everything.

Step 10

Drizzle about two-thirds of the vinaigrette evenly over the whole salad.

Step 11

Serve right away with the remaining dressing on the side, so everyone can take a bit of each element in one bite.

Tips from the test kitchen

Do not overcook the green beans; the ice bath keeps them crisp and green.
Arrange the ingredients in groups rather than tossing for the classic look.
Use good tuna packed in olive oil for the richest flavor.

Salade Nicoise