Classic Salade Niçoise

Steps

1. 1

   Cook the potatoes in salted water until tender. Drain and let them cool slightly.

2. 2

   Blanch the green beans in boiling salted water for 3 to 4 minutes, then refresh in ice water.

3. 3

   Boil the eggs for 8 minutes, cool, and peel them.

4. 4

   Make the dressing with the finely chopped shallot, mustard, vinegar, olive oil, salt, and pepper.

5. 5

   Arrange the romaine, tomatoes, potatoes, green beans, flaked tuna, olives, and anchovies on a large platter.

6. 6

   Add the quartered eggs, spoon over the dressing, and serve right away.