“oh well, we forgot the olives for the salade niçoise” dinner: lettuce, green beans, potatoes, eggs, tuna, garlic, anchovy, mustard, white wine vinegar, olive oil.
Hard boil some eggs, blanch some green beans, and boil some potatoes. (My hard-boiling regimen for eggs: Cover them with an inch of cold water. Bring to a boil uncovered. Turn off the heat, cover, and let sit for 9 minutes (adjust for the size of the eggs). Immediately drain submerge the eggs in running cold water until the eggs are cool.
Meanwhile, begin the dressing by pounding up a few cloves or garlic and several anchovies in a mortar and pestle with some salt. Once you have a paste, add some white wine vinegar and a few dollops of mustard. (My affection for moutarde a l’ancienne is extreme.) Stir, and then whisk in the olive oil.
When the potatoes are cooked, cut them up toss them in some dressing while they’re still warm. Peel and quarter the eggs, and sprinkle them with a little salt. Toss the beans in some dressing. Toss the washed and dried lettuce in some dressing, and serve it the potatoes, eggs, green beans, and some drained, flaked olive-oil-packed tuna.
If you have some olives, put those suckers on there too for Pete’s sake!