I take the idea of Salade Nicoise and adapt it all summer long, i.e. take fresh and/or cooked vegetables, good Oregon Albacore (usually canned), and hardboiled eggs, drizzled with an herby and/or creamy dressing, as a complete, fabulous dinner.
Quantities can be adapted to suit your needs and can be varied in all ways. You just want enough dressing for everything so scale that up if you’re using more vegetables.
¾ lb fresh green, romano or wax beans, trimmed
¾-1 lb potatoes about 4-5 medium, scrubbed
2 large tomatoes, cut into 3/4-inch wedges
2 5-oz cans albacore or fresh if you have it, seared
Handful brined or oil-cured olives, halved (optional)
4 cups lettuce, washed and torn (optional)
2 tablespoons parsley, finely chopped or combination of parsley, chives and/or tarragon
1 large clove garlic, minced
2 tablespoons red wine vinegar (more to taste)
2 teaspoona Dijon-style mustard
1/3 cup olive oil
Salt and pepper, to taste
Put the potatoes and eggs in a saucepan and cover generously with water. Bring to a boil, turn down to a simmer and set the timer for 6 minutes. After 6 minutes remove the eggs and set in a bowl of cold water to stop cooking. Peel eggs while potatoes continue to cook until just tender. Remove potatoes from the water with a slotted spoon and set aside to cool and then cut into bite-sized pieces. Salt the potato cooking water with 2 teaspoons salt, add the green beans and cook for 3-4 minutes. Drain and refresh with cold water to stop cooking.
Mix all dressing ingredients together in a small bowl.
Toss the lettuce, if using, with a little of the dressing and spread on a platter and arrange the eggs, beans, potatoes, olives, if using, tuna on top. Drizzle the dressing over everything. Serve with good crusty bread.