Servings: 4 to 6

For the Vinaigrette: subheading: For the Vinaigrette:
1 small shallot, minced (about 2 tablespoons) 1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon) 1 small clove garlic, minced (about ½ teaspoon)
2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
4 cured anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, minced (about 1 teaspoon) 4 cured anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, minced (about 1 teaspoon)
3 tablespoons white wine vinegar 3 tablespoons white wine vinegar
1 tablespoon water 1 tablespoon water
3/4 cup extra-virgin olive oil ¾ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
 
For the Salad: subheading: For the Salad:
340g pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds 340g pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds
1/2 medium onion ½ medium onion
2 sprigs fresh thyme 2 sprigs fresh thyme
4 medium cloves garlic 4 medium cloves garlic
1/2 cup kosher salt, plus more for seasoning ½ cup kosher salt, plus more for seasoning
450g haricots verts, trimmed 450g haricots verts, trimmed
4 large eggs 4 large eggs
225g ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size) 225g ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size)
10 anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, cut into 1-inch lengths 10 anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, cut into 1-inch lengths
1 (250 g) can oil-packed tuna drained (optional; see notes) 1 (250 g) can oil-packed tuna drained (optional; see notes)
3/4 cup pitted small black olives, drained ¾ cup pitted small black olives, drained
2 tablespoons drained brined capers 2 tablespoons drained brined capers
20 torn fresh basil leaves 20 torn fresh basil leaves
85g (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce 85g (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce
Freshly ground black pepper Freshly ground black pepper

For the Vinaigrette: subheading: For the Vinaigrette:
Combine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine.
Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper.
Vinaigrette will keep in the refrigerator for up to 2 weeks.
For the Salad: subheading: For the Salad:
In a large saucepan, cover potatoes with at least 2 inches of water.
Add onion, thyme, and garlic. Stir in ½ cup salt until dissolved. Set over medium-high heat and bring just to a simmer. Lower heat to just barely below a simmer and cook until potatoes are easily pierced by a fork, about 40 minutes.
Remove from heat and let stand in cooking water until cooled slightly. Drain potatoes.
If using right away, allow to cool to room temperature, then crumble and set aside. If making 1 day ahead, store potatoes in the refrigerator, then revive by gently crushing with the bottom of a saucepan and frying in a cast iron skillet (see notes); allow to cool to room temperature, then crumble and set aside.
Meanwhile, fill a large saucepan with water and season generously with salt. Fill a large bowl with ice water. Bring saucepan of water to a boil. Working in small batches, cook beans until tender-crisp, about 3 minutes. Transfer to ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point.
Cut beans into 1 ½-inch length and set aside.
Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days. Cut eggs into quarters lengthwise.
In a large bowl, combine potatoes, green beans, tomatoes, anchovy fillets, tuna (if using), olives, capers, basil, and lettuce greens. Shake or whisk vinaigrette, then drizzle a small amount over ingredients in bowl, tossing gently with clean hands and adding more vinaigrette as needed until everything is lightly coated. Season with salt and pepper. Transfer salad to serving bowls and garnish with eggs.

If you cook the potatoes ahead and refrigerate them, you can revive them by gently crushing each potato under a heavy pot, then searing them until browned and crispy in spots in a cast iron skillet with very hot olive oil; allow them to cool before mixing into the salad.  If you cook the potatoes ahead and refrigerate them, you can revive them by gently crushing each potato under a heavy pot, then searing them until browned and crispy in spots in a cast iron skillet with very hot olive oil; allow them to cool before mixing into the salad.
Tuna is an optional ingredient: The anchovies are more than enough to carry this salad, but feel free to mix the tuna in if you like, or even use it in place of the anchovies (don't add tuna to the vinaigrette, though).  Tuna is an optional ingredient: The anchovies are more than enough to carry this salad, but feel free to mix the tuna in if you like, or even use it in place of the anchovies (don't add tuna to the vinaigrette, though).