The thanksgiving blubber riddance: salade niçoise

Ingredients

• 4 small new potatoes, unpeeled
• 20 baby green beans, trimmed
• 1 can tuna chunk in olive oil
• 1 head or 1 bag baby romain lettuce
• 10 small cherry tomatoes (or 2 large roma tomatoes)
• 1/2 red onion, sliced thinly
• 8 slices olive oil packed anchovy fillets, halved lengthwise
• 1/2 cup Nicoise or kalamata olives
• 1 tablespoon capers
• 4 hard boiled eggs, peeled and quartered lengthwise
• Vinaigrette
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, minced fine
• 1 small shallot, minced fine
• Salt and ground black pepper to taste

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Preparation

• Bring a pot of salted water to a boil. Cook potatoes until tender, about 10 - 15 minutes. Drain, and set under running water until cool. Cut into 1/4 inch thick slices.
• Blanch the green beans in a pot of salted water for 2-3 minutes. Drain, and set under running water until cool.
• Drain the tuna and separate into large flakes. Make the vinaigrette by whisking the vinaigrette ingredients together in a bowl.
• Line a large salad bowl with lettuce leaves. Lightly toss the remaining ingredients except for the eggs in a separate bowl with the vinaigrette.
• Spoon over the lettuce and arrange the quartered hard-boiled eggs on top.