Ingredients
1 pound red fingerling or other small potatoes
Coarse salt
Garlic Vinaigrette
Freshly ground pepper
4 large eggs
1/2 pound green beans, halved crosswise
1 head Boston lettuce
1 red or green bell pepper, cut into 1/4-inch-thick rings
1/2 pound cherry tomatoes, halved
1/2 English cucumber, peeled and sliced
1/2 fennel bulb, trimmed, halved lengthwise, and very thinly sliced
2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked
3/4 cup Nicoise or oil-cured black olives
1 scallion, chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon drained capers (optional)
Preparation
Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.
Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.
Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.
