Ingredients: 1 pound red skinned potatoes, sliced 1/3 inch thick Kosher Salt 2 tablespoons dry white wine 10 ounces thin green beans, trimmed 4 large eggs ¼ cup white wine vinegar ½ shallot, minced 2 tablespoons Dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper ¾ cup extra virgin olive oil 8 cherry tomatoes quartered 1 head Boston lettuce leaves separated 6 radishes trimmed and quartered 2 five ½ ounce cans tuna packed in olive oil and drained ½ cup Nicoise olives
Directions: Step 1: Boil potatoes until tender about 5 minutes. Drain and drizzle with wine and let cool. Step 2: Boil green beans until crisp, tender and bright. Drain and plunge in ice water to cool. Step 3: Boil eggs approximately 10 minutes and place under cold water and peal. Step 4: Make the dressing: Whisk the vinegar, shallots, mustard, thyme, ½ teaspoon salt and pepper to taste in a bowl. Whisk in the olive oil in a slow steady stream until emulsified. Step 5: Toss the tomatoes in a small bowl with salt and pepper to taste. Add about ¼ cup dressing to the potatoes and toss. Quarter the hard cooked eggs. Step 6: Divide the lettuce among 4 plates. Arrange the potatoes, green beans, radishes, eggs and tuna on top. Pour any juices from the tomatoes into the dressing then add the tomatoes to the plates. Drizzle with the dressing and top with the olives
