Niçoise Salad with Sun-Dried Tomato Vinaigrette

Name: Niçoise Salad with Sun-Dried Tomato Vinaigrette
Yield: Serves 4
Ingredients: 4 large eggs; 1 ounce dry-packed sun-dried tomatoes, finely chopped (1/2 cup); 1 teaspoon grated fresh lemon zest; 3 tablespoons elderflower cordial (see Pantry, page 252) or Simple Syrup (page 20); 3 tablespoons extra-virgin olive oil, plus more for cooking; 2 1/2 tablespoons fresh lemon juice; 2 tablespoons champagne vinegar; Kosher salt and freshly ground black pepper; 4 ounces fingerling potatoes; 2 ounces haricots verts; 1 pound tuna steak, 1 1/4 inches thick; 8 ounces mixed greens (about 5 1/2 cups); 2 ounces black olives, preferably Gaeta, pitted and quartered (1/3 cup); 4 ounces cherry tomatoes, quartered

January 24, 2012

When I lived near Nice in the sunny south of France, I discovered that everyone there has a version of this summer salad. By tasting ones made by everyone from legendary chefs to humble housewives, I came up with my own. My sun-dried tomato vinaigrette makes this version distinctive. The perfumed sweetness of elderflower cordial highlights the concentrated sweetness of the tomatoes. Be sure to use the best sushi-grade bluefin or yellowfin tuna you can find.

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