Salad Nicoise

From William-Sonoma Salad
makes 6 servings

4 peeled hard-boiled eggs
1 lb small waxy potatoes such as Yukon gold, Yellow Finn or Red Rose
Salt & freshly ground pepper
1 lb slender green beans
2 c mixed young salad greens
16 anchovy fillets
5 tomatoes, thinly sliced
1 red bell pepper, seeded and cut lengthwise into narrow strips
1/2 c oil-cured black olives
1 can olive oil-packed tuna, drained
1/4 c red wine vinegar
2 Tb minced shallot
1/4 c olive oil

Quarter the hard-boiled eggs lengthwise, set aside.

Put the potatoes adn 3/4 tea salt in a large saucepan and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be pierced easily with a fork, 20-25 minutes. Drain, rince with cold running water, adn , when just cool enough to handle, peel and cut into slices about 1/4 inche thick. Set aside.

Arrange the beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and place under cold running water to stop the cooking. Drain and set aside.

Divid the salad greens among individual plates, making a bed on each. Divide the ingredients evenly, arranging the eggs, potatoes, beans, anchovy fillets, tomatoes, bell pepper and olives on each plate, with the tuna in the center.

In a small bowl, whisk together the vinegar, shallot, 1/2 tea salt and 1/2 tea pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Pour the dressing over the salads and serve at once.