Niçoise Salad with Basil Anchovy Dressing

1. Prepare the Basil Anchovy Dressing

In a bowl, smash the minced anchovy fillets, grated garlic, and ¼ teaspoon of kosher salt together until they form a smooth paste. Stir in the fresh lemon juice, grated zest, and Dijon mustard. Gradually whisk in the extra-virgin olive oil until the mixture is well combined and emulsified. Set aside.

2. Cook Potatoes and Beans

Bring a pot of salted water to a boil and add the baby potatoes. Cook them until fork-tender, about 10-15 minutes. During the last minute of cooking the potatoes, add the haricots verts or green beans. Once cooked, drain the potatoes and beans, then let them cool slightly.

3. Dress Potatoes and Beans

Halve the cooled potatoes and place them in a bowl with the blanched beans. Toss them gently with some of the prepared dressing, then sprinkle in the finely chopped basil.

4. Assemble the Salad

Arrange the dressed potatoes and beans on a platter. Surround with the wedged radishes, tomato wedges, and chunks of drained tuna. Scatter the sliced olives over the top.

5. Finish and Serve

Drizzle the remaining dressing over the assembled salad. Garnish with freshly torn basil leaves, freshly ground black pepper, and a pinch of flaky sea salt. Serve immediately.