Nicoise Salad

foodandwine.com

Nancy

1 ½ pounds green beans

1 ½ pounds small red potatoes

2 tablespoons white wine vinegar

⅓ cup cold water

2 tablespoons minced shallots

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

1 head Boston lettuce (about 1 ¼ pounds), leaves torn into pieces

6 hard-boiled eggs, peeled and quartered

1 cup halved cherry tomatoes

1 (8-ounce) can tuna, preferably oil-packed, drained

1 (2-ounce) tin anchovy fillets, drained

2 tablespoons drained capers

½ cup pitted and chopped black olives, such as Nicoise or Kalamata

1 tablespoon minced parsley

subheading: Vinaigrette:

1 teaspoon D ijon mustard

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1 tablespoon lemon zest

2 tablespoons minced shallots

5 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon black pepper

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