The Un-Composed (I.E., Best) Niçoise Salad

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subheading: For the Vinaigrette:

1 small shallot, minced (about 2 tablespoons)

1 small clove garlic, minced (about ½ teaspoon)

2 teaspoons Dijon mustard

4 cured anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, minced (about 1 teaspoon)

3 tablespoons white wine vinegar

1 tablespoon water

¾ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: For the Salad:

¾ pound small waxy potatoes (about 4 potatoes), such as young Yukon Golds

½ medium onion

2 sprigs fresh thyme

4 medium cloves garlic

½ cup kosher salt, plus more for seasoning

1 pound string beans, preferably French haricots verts, trimmed

4 large eggs

½ pound ripe tomatoes, preferably a small variety or cherry tomatoes, halved, quartered, or cut into wedges (depending on size)

10 anchovy fillets, either oil-packed or fully cleaned and prepped salt-packed ones, cut into 1-inch lengths

1 ( 250 g, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained (optional; see notes)

¾ cup pitted small black olives, such as Niçoise or Taggiasca, drained

2 tablespoons drained brined capers

20 torn fresh basil leaves

3 ounces (about 4 cups) lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuce

Freshly ground black pepper

Directions at seriouseats.com

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