"Salade Niçoise" with Tuna, Potato, Asparagus, Artichokes & Olives

Directions

1. Boil the eggs: Place eggs in a small saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 8 minutes, then cool quickly in ice water or under cold running water.
2. Parboil the potatoes: Halve the potatoes and place them in a medium saucepan with a pinch of salt. Cover with tap water, bring to a boil, then simmer until just starting to soften, about 8–10 minutes.
3. Trim the asparagus: Snap or trim off the woody ends; cut the spears in half crosswise. When the potatoes begin to soften, add the asparagus to the pan and simmer 2–3 minutes more until tender. Drain everything and rinse with cold water.
4. Prepare the veg plate: While the vegetables cook, trim and halve the radishes lengthwise and arrange them on a plate. Drain the artichoke hearts and add them to the plate, followed by the olives, halved.
5. Make the dressing: Peel and mince the shallot into a small bowl. Squeeze in lemon juice, then whisk in olive oil, Dijon mustard, salt, and pepper until emulsified.
6. Combine the warm components: When the potatoes and asparagus are cool, return them to the pan and toss with half of the dressing. Set aside the rest for serving.
7. Finish and serve: Drain and flake the tuna, place it with the halved eggs on the plate; drizzle with the remaining dressing, scatter the capers over the dish, and serve.