Nicoise Salad with Tuna

Ingredients

8 ounces small yellow or red potatoes
4 ounces fresh green beans, trimmed
¾ cooked white beans, drained and rinsed
3 hard boiled eggs, halved
4 artichoke hearts, drained and halved
1 cup quartered radishes and/or sliced cucumber
1 cup cherry tomatoes, halved
½ cup Niçoise or Kalamata olives, pitted and halved
2 tablespoons capers, drained
Lemon Vinaigrette, for drizzling (see below)
2 tablespoons chopped parsley
Finishing salt
Freshly ground black pepper
(1) 5oz can Tuna - Optional

Instructions

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Lemon Vinaigrette

¼ cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
½ teaspoon honey, or maple syrup, optional
¼ to ⅓ cup extra-virgin olive oil
½ teaspoon fresh or dried thyme, optional

ref: (love and lemons)