Any of the components of this salad are
good by themselves, so don't think you have to do all of them.
Sicilian Salade Niçoise
For the Potato Salad
2 1/2 lbs. white or red new potatoes or yukon gold potatoes
1/2 medium onion, thinly sliced
1/3 - 1/2 C. extra-virgin olive oil
For the Green Bean Salad
2 1/2 lbs. green beans
1 garlic clove, peeled and left whole
1/4 C. white wine vinegar
extra-virgin olive oil
For the Egg Halves
6 large eggs
For the Tuna Salad
2 4 oz. cans chunk light tuna, packed in spring water
1 medium onion, finely chopped
grated zest and juice of 1 1/2 lemons
2/3 C. extra-virgin olive oil
2 T. capers, rinsed and drained
For the Tomato Salad
6 ripe Roma tomatoes
extra-virgin olive oil
For the Garnish
12 oz. can anchovies, packed in olive oil
large green olives
oil-cured black olives
Prepare the potato salad: Peel the potatoes, cut them into 1 1/2 -inch cubes and
put them in a pot of lightly salted cold water over medium-high heat. Bring to a
boil and cook until cooked through but still firm, about 15 minutes. Drain the
potatoes and transfer to a large bowl. While they are still very hot, add the
onion and toss. Pour in the oil and toss again. Taste for salt, adding more if
necessary, and add several grindings of black pepper. As the potato salad cools,
it will absorb the olive oil. Do not cover or refrigerate.
Prepare the green bean salad: Clean the green beans and snap off the ends. Place
a steamer on the stove with the garlic in the water. When it comes to a boil,
put the beans in the steamer basket. Steam the beans until tender, 8 to 12
minutes, depending on their thickness. Transfer to a platter. While they are
still hot, season with salt and toss. Add the vinegar and toss again. Drizzle
with oil, toss again and let cool at room temperature. Do not refrigerate.
Prepare the eggs: Put the eggs in a small pot, cover with cold water and cook
for about 10 minutes after the water comes to a boil. Drain the eggs and run
them under cold water to stop the cooking and loosen the shells, but do not peel
the eggs until assembling the salad.
Prepare the tuna salad: Put the tuna in doubled cheesecloth. Twist and squeeze
to remove all the water. Put the tuna in a bowl and mix in the oil and black
pepper and then fold in the capers, taking care not to crush them. Taste for
salt and add if necessary. The tuna salad may be refrigerated in a tightly
Prepare the tomato salad: Just before you are ready to assemble the salad, cut
the tomatoes lengthwise into quarters or sixths. Assemble the salad: Choose a
platter large enough to hold everything. Place the potato salad at one end.
Place the tomatoes in a layer next to the potato salad. Season them with salt
and generously sprinkle with dried oregano. Drizzle with oil. Arrange the green
bean salad in a pile beside the tomatoes, across the plate. Spoon the tuna onto
the platter next to the beans. Peel the eggs and cut them in half lengthwise.
Drape each half with an anchovy and a bit of the anchovy oil. Place the eggs and
olives around the rim of the platter and serve.