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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nicoise Salad w/Basil & Anchovy-Lemon Vinaigrette   
    Categories: Vegetables, Seafood, Potatoes, Herbs, Citrus   
         Yield: 4 servings   
       
         1 lg Garlic clove; minced   
         2    Anchovy fillets; chopped   
       1/4 ts Salt; as needed   
         2 tb Lemon juice   
       3/4 ts Grated lemon zest   
       1/2 ts Dijon mustard   
       1/3 c  Olive oil; more as needed   
       1/4 lb Baby red potatoes   
       1/2 lb Haricots verts or green   
              - beans   
         1 tb Fine chopped basil   
         8    Radishes; in wedges   
              +=OR=+   
         1    Slender cucumber; peeled,   
              - sliced   
         2 lg Ripe tomatoes; into wedges   
              +=OR=+   
         1 pt Cherry tomatoes; halved   
        14 oz (2 cans) tuna packed in   
              - olive oil; drained   
         4 lg Hard-boiled eggs; (opt)   
       1/2 c  Pitted kalamata olives;   
              - sliced   
              Black pepper; for serving   
              Flaky sea salt; for serving   
              Torn basil leaves; for   
              - serving   
       
     Make the vinaigrette: Using the flat side of a knife,   
     smash garlic clove, anchovy fillets and salt into a   
     paste. Transfer to a small bowl and stir in lemon juice,   
     zest and mustard. Using a whisk, slowly pour in olive   
     oil while stirring constantly. Adjust seasoning as   
     needed.   
        
     Place potatoes in a medium pot and cover them with 2 or   
     3 inches of cold water. Salt the water and bring to a   
     boil. When water comes to a boil, continue cooking   
     potatoes until fork tender, 10 to 15 minutes more. Add   
     haricots verts during the last 1 minute of cooking (if   
     using regular green beans, add them during the last 2 to   
     3 minutes of cooking depending on how thin they are).   
     Drain vegetables and let sit until cool enough to handle   
     but still quite warm. Halve potatoes, transfer to a   
     small bowl along with the haricots verts and dress   
     everything to coat with some (but not all) of the   
     vinaigrette. When completely cool, toss in chopped   
     basil.   
        
     On a large platter or four individual plates, arrange   
     potatoes and haricots verts, radishes or cucumbers,   
     tomatoes and tuna, and hard-boiled eggs, if using.   
     Scatter olives over the top and drizzle with remaining   
     vinaigrette. Serve garnished with black pepper, flaky   
     sea salt and torn basil leaves.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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