Salad Nicoise with Crispy Capers

4 small red-skinned potatoes, quartered
2 cups green beans
3 tbsp olive oil
1 tbsp capers, drained, rinsed, and patted
dry (see Notes)
2 tbsp rice-wine vinegar
1 tsp Dijon mustard
2 heads Bibb lettuce (see Note)
1 cup cherry tomatoes, cut into fourths
One 8-ounce pouch of tuna, packed in
water, drained
2 eggs, hard-boiled
2 tsp finely diced shallots
Pinch black pepper

1. Bring a medium saucepan of water to a boil.
Place the potatoes in boiling water and simmer
until just tender, about 10 minutes. Using a slotted
spoon, remove the potatoes from the water
and set aside to cool. Reserve the water.
2. Prepare a large bowl of ice water. Add the green
beans to the pot of potato water and simmer for 5
minutes. Drain the beans, then immediately place
them in the ice water to stop the cooking process
and keep the beans bright green and crisp.
3. Place the oil in a small saucepan. Have a slotted
spoon and paper towels nearby. Heat the oil until
hot over moderate heat, then add the capers and
fry for 1 minute. Caution: they can pop. Remove
the capers from the oil with the slotted spoon and
place on paper towels to drain and cool. Place the
oil in a small bowl and set it aside to cool.
4. Make the dressing. Put the vinegar and mustard
in a blender. Pulse to combine. Slowly add
the oil from the capers while the motor is running.
5. Tear the lettuce into bite-size pieces, then
place in a large bowl and toss with 2 tablespoons
of the dressing.
6. Divide the lettuce among 4 plates. Top each
salad with one fourth of the tomatoes, beans,
and potatoes; 2 ounces of tuna; and half an
egg. Drizzle the remaining dressing atop the
vegetables, and garnish with shallots, black
pepper, and the crispy capers.
Note: Make sure the capers are very dry before
frying, or they will spatter when added to the hot
oil. Bibb lettuce is also called Boston or butter
lettuce. You could also substitute Romaine.