1headbutter lettuceseparated into leaves and washed, optional
1poundsmall new potatoesor small red potatoes
1poundthin green beans
2largetomatoescut into wedges, one pint of halved cherry tomatoes
1cupblack Niçoise olivesor kalamata olives
4hard-boiled eggspeeled and halved
salt and freshly ground black pepper
To make the dressing:
Whisk lemon juice, vinegar and mustard together in a small bowl; add oil in a steady stream, whisking until emulsified. Season to taste with salt and ground pepper.
To make the salad:
Add potatoes to a medium saucepan; cover with cold water and bring to boil over medium-high heat. Reduce heat and keep at a low boil for 10 to 15 minutes (depending on the size of your potatoes) until fork tender (a fork should slide in with little effort). Drain or lift out with slotted spoon and transfer immediately to an ice water bath to cool. When cool (5-10 minutes) remove and cut into bite size pieces.
Meanwhile, bring a large pot of water to boil. Add green beans; boil 3-4 minutes until tender crisp. When cool (about 5 minutes), drain well in a colander and pat dry if necessary.
Assemble Nicoise Salad:
Line four individual plates or a large platter with butter lettuce leaves (optional), arrange potatoes, green beans, tomatoes, olives, eggs and tuna on top of each plate, dividing the ingredients evenly. Drizzle each salad with desired amount of dressing. Season to taste with salt and freshly ground black pepper. Serve.
Even when I'm making this for two, I often double it and serve the leftovers for lunch or dinner then next day. If you do this, refrigerate the ingredients separately and assemble the salad just before serving.