Geoffrey Zakarian Recipes | Salade Niçoise

Ingredients

• 4 new red potatoes (about (2 ounces)
• Kosher salt
• 4 ounces haricots verts, trimmed
• ¼ cup red wine vinegar
• I tablespoon Dijon mustard
• Freshly ground black pepper
• ½ cup extra-virgin olive oil
• 10 cups torn Boston or other tender leaf lettuce, washed and dried
• 1½ cups cored, seeded, and diced tomato or halved cherry tomatoes
• 2 6-ounce cans tuna in olive oil, drained
• 3 hard-boiled eggs, peeled and quartered
• 8 anchovy fillets
• ½ cup Niçoise olives