Salad Nicoise

6 very fresh eggs

6 to 8 red-skinned or yukon gold potatoes, of a uniform, medium size (2-inch diameter)

½ teaspoon salt

1 pound very fresh, crisp, young, string-less green beans

2 tablespoons salt

1 tablespoon finely minced shallots or scallions

⅓ cup dry white wine

⅓ cup cold water

Salt and freshly ground black pepper

3 to 4 tablespoons excellent olive oil

1 large head Boston lettuce

Oil and Lemon Dressing, recipe follows

3 to 4 ripe red tomatoes quartered through the stem or 12 to 16 ripe full-flavored cherry tomatoes halved through the stem

1 (2-ounce) can or bottle anchovy fillets packed in olive oil

1 (8-ounce) can oil-packed chunk white tuna, drained

Fresh lemon juice

1 cup good mayonnaise

2 tablespoons capers (fine fat ones if possible)

½ cup small Italian or French black olives, pits in, and packed in brine

Fresh parsley sprigs

subheading: Oil and Lemon Dressing:

½ lemon, zested and juiced (at least 1 tablespoon)

¼ teaspoon salt

Freshly ground black pepper

½ tablespoon Dijon mustard

½ tablespoon finely minced shallots or scallions

½ cup excellent olive oil

Directions at foodnetwork.com

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