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by Lisa Hanauer
The trick to helping each ingredient taste its best is to dress each one separately before arranging it on the plate or platter.Serves four.
4 large eggs
Salt
1/2 lb. tender young salad greens (mesclun, butter lettuce, baby romaine), washed and thoroughly dried
12 small new potatoes, boiled or roasted until tender, cut in half or quarters
1/4 lb. haricots verts or other fresh green beans, cooked in boiling salted water until al dente
2 medium tomatoes, cut into 8 wedges each (or 16 cherry tomatoes)
1/2 lb. fresh Tuna Confit, drained and flaked into bite-size chunks (or use two 6-oz. cans light tuna in oil, drained)
1 recipe Niçoise Vinaigrette
8 anchovy fillets, rinsed under cold water and patted dried
2 Tbs. capers, rinsed (or try caper berries)
12 niçoise or other good-quality black olives
Freshly ground black pepper
Put the eggs in a saucepan, cover with cold salted water, and bring to a simmer for 10 minutes. Drain the water and shake the eggs in the pan to crack their shells. Put the eggs in a bowl of ice water until cool. Peel and cut in half (the yolks should still be slightly soft and orange in the center).
Keeping each ingredient separate, dress the greens, potatoes, green beans, tomatoes, and tuna with the vinaigrette. Arrange the greens, vegetables, tuna, and hard-cooked eggs on a platter or individual plates. Drape the anchovies over the tuna and scatter the salad with the capers and olives. Grind some black pepper on the salad and serve immediately.
photo: Martha Holmberg
From Fine Cooking 46, pp. 70
August 1, 2001
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