Niçoise Salad with Sherry Vinaigrette

Step 1

Put all of the ingredients, except the chives, into a small bowl or bullet-type blender. Blend until smooth. Stir in the chopped chives; set aside.

Step 2

Potatoes: Place the potatoes in a large saucepan and add enough cold water to cover the potatoes by about an inch. Add a few pinches of salt and bring them to a boil. Reduce the heat, then simmer for about 5-8 minutes or until the potatoes are fork tender. When done, drain them and toss them with a bit of olive oil, sea salt, and cracked black pepper. When they've cooled, cut them in halves. (*See notes)

Step 3

Green beans: While the potatoes cook, move on to the green beans. Wash them, trim their ends, and cut the beans in half. Fill a medium-sized pot with an inch or so of water and bring it to a simmer. Put a steamer basket into the pot and place the green beans into it. Cover and bring the heat down to medium. Let the beans steam for about 5-7 minutes, or until they're bright green and tender, but still crisp.

Step 4

Salad: Plate your Niçoise salad by layering the lettuce leaves over a serving plate. Add the tomatoes, olives, and shallots. When the potatoes and green beans are ready, add them to the plate. You can be decorative about your placement or simply turn it into a chopped salad.

Step 5

Prop the tuna fillets on top of the vegetables.

Step 6

Bring a large saucepan of water to a boil over medium-high heat. Carefully lower the eggs into the water one at a time with a slotted spoon. Let them cook for about 6-6.5 minutes. Adjust the heat to keep the water at a gentle boil as needed.

Step 7

When it's time, transfer the eggs to an ice bath and let them sit for about 2 minutes, then gently peel them and cut them in halves. Carefully place them onto your salad.

Step 8

Drizzle the dressing over the salad and enjoy!