Salade Niçoise | Saveur

Ingredients

• For the Dressing
• 1 clove garlic
• Kosher salt, to taste
• 1⁄3 cup olive oil
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1 shallot, minced
• Freshly ground black pepper, to taste
• For the Salad
• 1 lb. small new potatoes, boiled until tender
• 6 oz. yellow baby beets, boiled until tender, peeled
• 6 oz. red baby beets, boiled until tender, peeled
• 8 oz. haricot verts, blanched
• 12 oz. cherry tomatoes, halved
• 1⁄2 cup black Niçoise olives
• 8 small radishes, trimmed and thinly sliced
• 8 salt-packed anchovies, rinsed and drained
• 4 hard-boiled eggs, halved lengthwise
• 1 small cucumber, thinly sliced
• 3 (4-oz.) cans high-quality oil-packed tuna, drained
• 1⁄2 cup loosely packed basil leaves, to garnish
• 1⁄4 cup thinly sliced scallions, to garnish