Salad Nicoise

3 cups small fresh tender green beans
3 cups new red potatoes, sliced
3 to 4 quartered tomatoes
1 head leaf lettuce or Romaine lettuce
1 (3 1/2 oz.) can chunk white tuna (or 3 to 4 oz. poached salmon)
1/2 cup Niçoise or Greek olives
2 to 3 hard boiled eggs, cooled, peeled and quartered
6 to 12 canned anchovy fillets, drained (optional)
2 to 3 Tbsp. minced fresh green herbs (tarragon, thyme, oregano, basil, or parsley, etc.)
 
Blanch green beans in boiling water for 1 minute.  Plunge immediately into cold water to stop cooking.  Boil potatoes until tender and drain. 

Marinade:

 

4 Tbsp. white wine or 2 Tbsp. vermouth

1 tsp. prepared mustard 
2 Tbsp. minced green onions

1/2 cup vinaigrette (recipe below)
 
Toss this dressing with the potatoes and marinate.  Just prior to serving, toss beans with rest of vinaigrette.  Arrange all ingredients on lettuce leaves in a pleasing design.  Pour any remaining dressing over, sprinkle with herbs and serve.

Vinaigrette:

4 Tbsp. wine vinegar or a mixture of vinegar and lemon juice

1/4 tsp. salt
1/2 tsp. dry mustard
12 Tbsp. olive oil
Big pinch of pepper
2 to 4 Tbsp. minced fresh or dried herbs, such as parsley, chives, tarragon, basil.

Place all ingredients except herbs in a screw top jar and shake vigorously for 30 seconds to blend thoroughly.  Stir in herbs and correct seasoning just before dressing the salad.

This is really good in the spring if you can get fresh new potatoes and tender small beans.  I think I like this salad so much because it reminds me of my mother's garden (and Donald's) where I picked and ate little, crisp, tender green beans, warm from the sun.  What joy!