We left the city around 2 yesterday afternoon, heading up the Taconic Parkway to Hawthorne. TPS had a phone meeting with clients at 5:30 so by the time he finished the call around 8, we were both starving. We sell these amazing tins of tuna at WK, that have 2 whole filet in them. I now pack a few each trip. They are great for whipping up tuna salad or in the case last night, salad nicoise. While he was working away upstairs on his call I was assembling downstairs in the kitchen. This is a fun salad to make when you have a bit of time as there is not tons of cooking involved, just lots of assembly.
Put 2 eggs in a small pan and cover with water. Bring just to a light boil, take off of heat, cover, let sit of 12 minutes. Then run under cool water and set aside. Take a few handfuls of whole small potatoes, put in a pot of water making sure they are covered. Bring to a light boil and cook away until they are tender. I test with a sharp knife inserted into the potato. Once done, drain, lay them out on a platter. Cut in half if small or quarter if they are big. Splash a little white wine over the warm potatoes as well as a sprinkling of salt. Set aside. Take the ends off of green beans or haricots verts. Put all into a pot of boiling, salted water, good for a few minutes. I always take one out and try it to see if it is done. You want them still a bit firm. Take out and put into a bowl with ice cubes and water to shock them and stop the cooking process. Then lay them out on a kitchen towel or paper towel to dry. That is really all the cooking part!
Make the vinaigrette. In a bowl add a 1/4 of a cup of white wine vinegar, 2 tablespoons of finely chopped shallot, 3 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves chopped, a teaspoon of salt, a 1/2 teaspoon pepper. Then slowly whisk in 3/4 of a cup of the best extra virgin olive oil you can get your hands on. Set aside.
Peel eggs and cut in half. Cut in half small tomatoes. Cut in half radishes. Almost there! Last night I used romaine lettuce. Use whatever salad greens you like. Just make sure they are clean and dry.
Now you assemble. In a bowl add greens. Lightly dress them. Then add potatoes, green beans, tomatoes, radishes, along with olives. Again, use whatever pitted whole olive you like best. Drizzle vinaigrette over all. Add eggs. Sprinkle salt over them. Add the tuna filet last. I like to lay each element together. I think it looks nice. Put extra vinaigrette out on table as you might want more added along the way. The stuff is pretty darn good. You most likely with have dressing leftover so use on a salad later in the week. Serve with baguette and a yummy white. Enjoy!