Ingredients

3 tablespoons best quality cider vinegar

1 tablespoon Dijon-style mustard

1 cup plus 2 tablespoons extra virgin olive oil

1 medium new white onion, sliced paper-thin

2 cloves garlic, minced

3 cups flat-leaf parsley leaves, loosely packed

3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed

Sea salt and freshly ground black pepper to taste

For the Salad:

• 2 pounds fresh tuna
• 1 tablespoon extra-virgin olive oil, for rubbing on the tuna
• Sea salt and freshly ground black pepper
• 20 anchovy fillets (preferably packed in oil)
• 1 pound green beans, trimmed
• 1 pound yellow beans, trimmed
• 2 pounds of tiny new potatoes, scrubbed
• 1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
• 6 medium red and yellow tomatoes, stemmed and quartered
• 5 farm eggs, hard-cooked and peeled
• 1 cup nicoise olives
• Sprigs of parsley and chervil, for garnish

Description

This Salad Was Inspired By A Classic Salade Niçoise With Its Fresh Anchovies, Potatoes And Green Beans, And One Offered To Me By Alice Waters,...

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