Classic Salade Niçoise
Makes 4 Entrée Salads

Ingredients for the Vinaigrette:
2 Tbsp freshly squeezed lemon juice
2 Tbsp white wine vinegar
3/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 shallot, minced (about 2 Tbsp)
1 garlic clove, minced

For the Salad:
2 small heads of Bibb, Boston, or other butter lettuce
12 small red potatoes
8 ounces green beans
4 eggs, hard-boiled
4 medium tomatoes
1 small red onion
12 ounces tuna (water-packed)
36 Niçoise olives, about 1/3 cup
2 Tbsp fresh flat parsley, minced
1 Tbsp fresh basil leaves, chiffonade
1 teaspoon fresh tarragon, minced

Directions:
1. Prepare the salad dressing. In a deep, narrow bowl or carafe, mix the lemon juice, white wine vinegar, mustard, olive oil, minced shallots, and garlic. Emulsify with an immersion blender. Set aside. 

2. Prepare the salad components: Wash and spin dry the butter lettuce 

3. Boil the potatoes until just tender, drain and cool. 

4. Stem and trim the green beans, steam or boil until barely tender 

5. Make the hard boiled eggs. Bring the eggs to a boil, remove from heat and let stand for 12 minutes. Drain and cool in cold water. Peel and cut into wedge-shaped quarters. 

6. Core and cut the tomatoes into 8 wedge-shaped pieces. 

7. Peel and cut very thin slices of the red onion using a handheld mandoline. 

8. Drain the tuna and olives. 

9. Mince the parsley and tarragon, chiffonade the basil. 

10. Assemble the salad by adding a spoonful of dressing to the lettuce, potatoes, and beans. Toss each item with dressing and then portion onto serving plates. Add the tomato wedges and drizzle a little dressing on top. Add the eggs, tuna, onion, and olives to the plates. 

11. Garnish with fresh herbs over the top and serve with extra dressing on the side.