Plummelo

Ingredients (yields Serves 8 servings)

• 3 tablespoons best quality cider vinegar
• 1 tablespoons Dijon-style mustard
• 1 cups plus 2 tablespoons extra virgin olive oil
• 1 medium new white onion, sliced paper-thin
• 2 cloves garlic, minced
• 3 cups flat-leaf parsley leaves, loosely packed
• 3/4 cups mixture of tarragon and fresh chervil leaves, loosely packed
• Sea salt and freshly ground black pepper to taste
• 2 pounds fresh tuna
• 1 tablespoons extra-virgin olive oil, for rubbing on the tuna
• Sea salt and freshly ground black pepper
• 20 anchovy fillets (preferably packed in oil)
• 1 pounds green beans, trimmed
• 1 pounds yellow beans, trimmed
• 2 pounds of tiny new potatoes, scrubbed
• 1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
• 6 medium red and yellow tomatoes, stemmed and quartered
• 5 farm eggs, hard-cooked and peeled
• 1 cups nicoise olives
• Sprigs of parsley and chervil, for garnish

Cooking Instructions

For cooking instructions, please visit epicurious.com