The Most Beautiful Food Picture

I simply can't top this. Our Salad Niçoise from Sunday was the most beautiful dinner we have ever made. I think it is the eggs that make the picture, so this is Sean's plate (I hate eggs in all forms). We chose to sear from fresh tuna for this, but we will have it again tomorrow with canned, oil-packed tuna.

You do end up with several bowls of components drizzled in vinaigrette before assembly, so get a stack ready at the beginning.

We started this from a Cooks Illustrated recipe, but I think I could have done it on my own. This is especially nice with a fine Rosé (Turkey Flat, 2006).

Salad Niçoise

3-4 small red potatoes per serving
1 small handful green beans per serving
1 egg per serving
6-8 cherry tomoatoes per serving
juice of 1-2 lemons
very good olive oil
selection of fresh herbs (oregano, thyme and basil work really well)
1 teaspoon of dijon mustard (approx.)
Ahi tuna steak, or canned, oil-packed tuna
small head of butter lettuce
capers, dark brined olives

Mix up the dressing: To the lemon juice, add any combination of chopped herbs you have, the dijon mustard, and then the olive oil. Tradition says more oil than lemon; I say more lemon than oil. Just go with it. Salt it if you wish, or wait for the end. Finely chopped shallots would also be appropriate.

In a small pan, add the eggs and enough water to cover by one inch and bring to a boil. Remove pan from heat, cover, and let stand for 10 minutes. (This does not make them very "southern hard-boiled" so if you like them harder, extend the boil time.) Meanwhile, prepare a bowl of iced water. With a spoon, transfer the eggs to the iced water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside.

Meanwhile, quarter the potatoes and place in a large pot of water. Heat to boiling, and add 1 T salt to the water. Cook until tender, but not destroyed, 8 minutes or so. Fish them out of the water, but save the water. Place the cooked potatoes in a bowl and drizzle a fair amount of dressing; toss to coat.

While the potatoes are cooking, trim the green beans into bite size pieces; set aside. Quarter or halve the cherry tomatoes, and place in a bowl; drizzle with dressing and set aside.

Once the potatoes are taken care of, place the beans in the boiling water. Boil until tender, 4-5 minutes. Drain and toss with dressing.

Layer a serving platter, or individual plate, with the washed butter lettuce leaves. Make little piles around the lettuce layer of the green beans, tomatoes and potatoes. Chop the olives if you wish and scatter around, also capers. Place all back in the fridge if you have room, and work on the tuna.

Salt and pepper the tuna steaks; heat up a skillet and sear as long as you need. Slice and lay in the center of the platter/plate. Or, alternatively, slightly drain the oil-packed canned tuna and place in the center. Drizzle the remaining dressing over all, and salt and pepper at will.