Ingredients
FOR DRESSING
- 1/4 cup red-wine vinegar
- 1/2 tablespoons minced shallot
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- Rounded 1/2 teaspoon anchovy paste
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons minced fresh thyme
- 1/2 tablespoons finely chopped fresh basil
FOR SALAD
- 3/4 lb green beans (preferably haricots verts), trimmed
- 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
- 1 1/2 lb (1-inch-thick) tuna steaks
- Vegetable oil for brushing
- 1/4 cup drained bottled capers (1 1/2 oz)
- 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
- 1 pt cherry or grape tomatoes
- 2/3 cup Niçoise or other small brine-cured black olives
- 4 hard-boiled large eggs, quartered
- 3 tablespoons finely chopped fresh parsley and/or basil
Directions
DRESSING:
- Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
FOR SALAD
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
