Delicious salad made with nicoise

Cook the eggs: Follow the directions to prepare Hard Boiled or Steamed Hard Boiled Eggs, or do this ahead and refrigerate.

Boil potatoes: Add 1 tablespoon kosher salt to a large pot of cold water. Put entire potatoes in and boil. Once boiling, cook for 8–12 minutes until fork tender.

Let beans blanch: Cut the beans' ends. In a separate medium saucepan, boil water with ½ tablespoon salt. Boil the beans for 5 minutes until soft but bright green. 

Make a large dish of ice water (or use the same for the hard-boiled eggs). When tender, use tongs to take the beans from the boiling water and place them in the ice bath. 

Mince the shallot as the potatoes cook. Drain potatoes after cooking. After cooling, slice them into bite-sized pieces. Add the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water to a bowl and gently stir.

Wait 5 minutes, stirring periodically. Add chopped parsley, capers, 1 tablespoon olive oil, and a couple grinds black pepper. Taste and add salt as needed.

Make dressing: Mix lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt in a medium bowl. Add 6 tablespoons olive oil one tablespoon at a time and whisk until smooth and emulsified.

Prepare salad ingredients: Sprinkle some kosher salt on tomato wedges or half-cherry tomatoes. Prepare tuna: Fork-flake tuna after draining. Add olive oil and salt if not packed in oil.

Serve: Place Bibb lettuce leaves in big shallow bowls or plates. Put potatoes, green beans, hard-boiled eggs, tomatoes, tuna, and olives on top. Drizzle dressing and serve.