Classic Niçoise salad

Ingredients:

• 450 g potatoes, cut into 1 cm thick slices.
• 2 tbsp. dry white wine
• 300 g green beans, trimmed
• 4 large eggs
• 1/4 cup white wine vinegar
• 1/2 shallot, finely chopped
• 2 tbsp mustard
• 1 tbsp chopped thyme
• 3/4 cup olive oil
• 8 cherry tomatoes, halved or quartered
• 1 head Boston lettuce, leaves separated
• 6 radishes, tops and stems trimmed, cut into 4 pieces
• 300g canned tuna in olive oil, drained
• 1/2 tbsp. Niçoise olives

Preparation:

1. Place the potatoes in a medium saucepan. Cover with cold water and season with salt. Bring to a simmer over high heat and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain and transfer the potatoes to a medium bowl. Drizzle with wine and let cool. Set the saucepan aside for the next steps.
2. Meanwhile, bring another saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the green beans to the boiling water and cook until slightly tender but still crisp and bright green, 2-4 minutes. Drain and immediately plunge the beans into ice water to cool. Discard the water and pat the green beans dry.
3. Place the eggs in the saucepan set aside and fill with cold water to cover by about 3 cm. Bring to a gentle simmer over medium-high heat, then cover, remove from the heat, and let sit for 10-12 minutes. Drain the eggs, then place them under cold running water to cool and peel the shells.
4. Make the dressingIn a bowl, whisk together the vinegar, shallots, mustard, thyme, 1/2 teaspoon salt, and pepper to taste. While whisking, slowly pour in the olive oil in a steady stream until emulsified.
5. In a small bowl, combine the tomatoes with salt and pepper to taste. Add about 1/4 cup of the dressing to the potatoes and toss. Quarter the hard-boiled eggs.
6. Divide the salad among 4 plates. Arrange the potatoes, green beans, radishes, boiled eggs, and tuna on top. Pour the tomato juice into the dressing. Then add the tomatoes to the plates. Drizzle with a little dressing and garnish with olives.