Do not toss this salad; it should look arranged. This Riviera favorite goes best with vinaigrette dressing. You don’t have to cook much—just boil the eggs and potatoes and steam the green beans (or pick them up at a salad bar for a no-cook meal). Then open a can and a couple of jars, chop, stir, assemble, and it’s done. It’s a fun finger-food meal for kids too!
Serve with good sliced French bread, warmed or toasted, and maybe even a chilled dry rosé wine.
Salade Niçoise Vinaigrette
Steam the string beans until just crisp-tender. Cool them quickly in a bowl of ice water to stop the cooking, then trim as needed.
Bring a medium saucepan of lightly salted water to a boil. Add the potatoes and cook for 6 minutes, or until fork-tender.
Meanwhile, prepare the vinaigrette. In a small bowl, stir together the vinegar, lemon juice, mustard, garlic, tarragon, and salt and pepper to taste. Slowly add the olive oil, whisking until the mixture is well-blended.
Peel the cooked potatoes, if desired, and cut into ¼-inch slices while still very warm. Douse with 2 tablespoons of the vinaigrette and allow to cool.
Thoroughly wash and spin-dry the lettuce. Place in a large bowl, add 3 tablespoons of the vinaigrette, and toss lightly.
Place the lettuce on a platter. Arrange the string beans, potatoes, tuna, tomatoes, eggs, and bell pepper on top of the greens in a decorative fashion. Sprinkle the olives, capers, and anchovies over the salad, drizzle with the remaining vinaigrette, and serve.