Ingredients:

  • 1 lb baby gold or fingerling potatoes, halved
  • 1/2 lb haricots verts or trimmed French green beans
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Niçoise olives, pitted
  • 2 tbsp drained capers
  • 5 oz mixed spring greens or butter lettuce
  • 4 large eggs
  • 2 (5 oz) cans tuna in olive oil, drained
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a small bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic.
  2. While whisking constantly, slowly drizzle in the olive oil until the mixture is thick and velvety. Season with salt and cracked black pepper; set aside.
  3. Place halved potatoes in salted water. Bring to a boil and simmer for 10-12 minutes until fork-tender but not falling apart. Drain and let cool slightly.
  4. Boil eggs for 7 minutes (for jammy yolks) or 9 minutes (for hard-boiled). Immediately plunge into the ice bath.
  5. Bring a pot of salted water to a rolling boil. Drop in green beans for exactly 3 minutes. Use a slotted spoon to transfer them immediately into the ice bath.
  6. Spread the spring greens evenly across a large platter.
  7. Arrange the cooked potatoes, blanched green beans, halved cherry tomatoes, olives, capers, and drained tuna on top of the greens.
  8. Peel and quarter the eggs, placing them around the platter.
  9. Drizzle the prepared emulsion over the salad and serve.