Salade Nicoise

Name: Salade Nicoise
Cuisine: Europe, French
Ingredients: 1/2 cup, lemon juice from 2 or 3 lemons; 3/4 cup, extra-virgin olive oil; 1 , medium shallot, minced (about 3 tablespoons); 1 tablespoon, minced fresh thyme leaves; 2 tablespoons, minced fresh basil leaves; 2 teaspoons, minced fresh oregano leaves; 1 teaspoon, Dijon mustard; , Salt and ground black pepper; 4 , large eggs; 10 , small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered; , Salt and ground black pepper; 2 tablespoons, dry vermouth; 2 medium heads, Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed); , 2 (6-ounce) cans olive-oil packed tuna, drained; 3 , small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths; 1 , small red onion (about 4 ounces), sliced very thin; 8 ounces, green beans, stem ends trimmed and each bean halved crosswise; 1/4 cup, niçoise olives; 10 - 12 , anchovy fillets (optional); 2 tablespoons, capers, rinsed (optional)

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Potatoes
Fish & Seafood
Eggs
Salads

Appears in Cook's Illustrated July/August 2002

Seasoning each component individually is the key to a bright, full-flavored salad.

SERVES 6 as a light main course

TIME 1½ hours

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