Niçoise Salad

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Ooh-la-la—we’ve taken this classic bistro favorite and fancied it up a bit (while keeping it easy). Use eggs that have been stored at least 10 days; they’re easier to peel.

Ingredients

7 large eggs

2 pounds fresh green beans, stem ends discarded

2 teaspoons kosher salt or sea salt (preferably fleur de sel)

2 tablespoons freshly ground black pepper, (preferably Indian Tellicherry)

3 pounds fresh tuna (about 6 ounces per serving)

2 tablespoons olive oil

1 bunch radishes (about 6), thinly sliced

1/2 pound mixed olives or Niçoise olives

2-3 heads lettuce (preferably mixed varieties)

Simple Vinaigrette

Instructions

Place eggs in a single layer in a non-aluminum saucepan. Add water to cover 1 inch above eggs. Cover and bring to a boil. Remove from heat and let stand 15 minutes. Set aside to cool. Peel and slice in half.

Blanch green beans: Boil about 7 minutes, until bright green and crisp-tender; then plunge immediately into ice water to stop the cooking. Drain and set aside.

Sprinkle salt and pepper over tuna on both sides; press seasonings into the flesh.

Pour olive oil into a sauté pan over medium-high heat. Sear tuna well, creating a peppery crust, about 3 minutes. Turn tuna over carefully and repeat.

Remove tuna to a platter. After about 10 minutes, slice and arrange it. Add little piles of green beans, radishes, and eggs. Add little piles of olives around and in between other ingredients.

In a separate salad bowl, toss lettuce with enough Simple Vinaigrette to coat. Place a pile of lettuce leaves on each of 8 plates; guests may select tuna and toppings from the large platter.