Niçoise Salad (The Best) | RICARDO

Ingredients

• 6 tbsp (90 ml) olive oil
• 3 tbsp (45 ml) red wine vinegar
• 4 anchovy fillets, chopped
• 1 lb (450 g) fingerling potatoes, peeled and quartered lengthwise (see note)
• ¾ lb (340 g) green beans, trimmed and cut into 3 pieces
• 4 eggs
• ½ cup (125 ml) cold water
• 2 tbsp (30 ml) red wine vinegar
• ½ red onion, thinly sliced
• 1 small Boston lettuce, leaves separated
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 1 English cucumber, thinly sliced
• 1 lb (450 g) cocktail tomatoes, cut into 8 pieces each
• 2 cans (7 oz/198 g each) oil-packed pale tuna, drained and coarsely flaked
• ½ cup (70 g) black olives, with or without pits