10 Mar, 2021
Makes 6 servings
80ml red wine vinegar
1 small shallot, finely chopped
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
160ml extra virgin olive oil
Fresh herbs to taste
340g green beans, trimmed
10 to 12 small potatoes such as new potatoes
1 spring onion or small bunch of scallions, finely sliced
300g mixed cherry tomatoes
1 head red leaf lettuce
1 small tuna loin, poached in olive oil, or 340g high quality canned tuna, preferably in oil
90g Nicoise olives
Aioli for serving
To make the vinaigrette, whisk the vinegar with the shallot and a pinch of salt. Let sit 5 minutes before adding the mustard and drizzling the oil in in a slow steady stream while whisking. Season to taste with more salt and pepper and set aside.
Cover the eggs with at least an inch of cold water. Bring the water to a vigorous boil, remove the pan from the heat and cover. Let sit 8 minutes before using a slotted spoon to transfer the eggs to a bowl of ice water. When they are cool enough to handle, peel the eggs and set aside.
Return the water to a boil, salt generously and add the beans. Boil 2 minutes, lift out with tongs or a slotted spoon and quickly rinse with cold water to stop the cooking.
Add the potatoes to the pan with the water, along with another pinch of salt. Return the water to a boil then reduce the heat a simmer until they are tender when pierced with a small knife, about 15 minutes. Use a slotted spoon to remove the potatoes from the pan into a bowl. When they are cool enough to handle, sliced thickly and toss with 80ml of the vinaigrette and the spring or green onions. Gently combine to thoroughly coat the potatoes and set aside to cool.
Meanwhile, toss the beans with 2 tablespoons of the vinaigrette in a small bowl.
Halve the cherry tomatoes, add them to another small bowl and toss with 2 tablespoons of the vinaigrette.
To serve, arrange the lettuce leaves around the edge of a large platter. Add the remaining ingredients in a composed fashion, or toss the potatoes, beans and tomatoes to make a bed for the tuna and olives. Garnish with the halved hard-boiled eggs and a dish of aioli.
Serve with a chilled glass of our Provence-style Californian Rosé.