Salad Nicoise

I love making Salad Nicoise from time to time as it is very filling, healthy, protein packed and full of texture. I first made it as a student following a Julia Child recipe, substituting anchovies for capers. The secret behind a good Nicoise is good quality tuna (I used Ortiz) found in Dean and Deluca and fresh herbs. You can always cut out the potatoes or use grilled salmon instead of Tuna.
To my darling friend F, this one is for you.

Recipe Serves 6:

1 to 2 cans good quality tuna
2 shallots finely chopped
4 eggs
4 gem lettuces cut each one lengthwise into 4 sections
Handful  cherry tomatoes
6-8 baby potatoes
Small handful of black olives
4 tablespoons capers
Small handful tarragon, basil, parsley finely chopped
Half kilo fine green beans cut into 2 inch bites

Dressing:

1 tablespoon apple cider vinegar
4 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
8 tablespoons olive oil

Method:

Make the dressing by combing the mustard, lemon juice, salt and pepper and gradually mix the olive oil. Set aside.
Boil the eggs for 6 minutes and leave to cool, peel and slice lengthwise.
Cook the potatoes until tender leave until warm and peel adding the shallots, capers and 2 tablespoons of the dressing. Set aside.
Blanch the green beans in salted boiling water for 2 minutes and immerse in a ice cold bowl to stop cooking and retain the color, once cooled add 1 tablespoon of the dressing and set aside.
Drain the tuna and break into big chucks.
In a large dish lay the lettuce, potatoes, green beans, tuna, olives, tomatoes, eggs and fresh herbs. Drizzle with dressing.