Vegetable Niçoise Salad

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Cut off the stems of the haricots verts. Separate the beets and beet greens. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter and deseed the lemon. Trim off and discard the lettuce root. Pick the tarragon off the stems; roughly chop. Using the flat side of your knife, smash the olives; remove and discard the pits. Peel and mince the shallot to get 2 tablespoons of minced shallot. Combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper.

Add the beets to the first pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beets; discard the skins. Halve the peeled beets and transfer to a bowl.

While the beets cook, add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a medium bowl, leaving the pot of water boiling. Add the haricots verts to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer the cooked haricots verts to a separate medium bowl, leaving the pot of water boiling. Rinse the haricots verts under cold water for 30 seconds to 1 minute; drain thoroughly and pat dry.

While the beets continue to cook, add the eggs to the pot of boiling water used to cook the haricots verts. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Cut lengthwise into quarters; season with salt and pepper.

Add the mustard, garlic paste and tarragon to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until combined. Divide half the dressing between the cooked potatoes and beets. Toss to coat; season each with salt and pepper to taste.

Divide the lettuce and beet greens between 2 plates. Drizzle with as much of the remaining dressing as you’d like; season with salt and pepper. Top with the dressed beets and potatoes, cooked haricots verts, seasoned eggs and olives. Enjoy!