For the Tuna Nicoise Salad:

1. Prep 2 ice baths with ice and very cold water, one in a large bowl for the green beans and one in a medium bowl for the eggs. Reserve to the side.
2. In a large pot over medium-high heat, add 3 quarts of water, 1 tbsp of the divided Kosher salt, and the potatoes and allow to come to boil. Allow to cook until fork-tender, then carefully remove potatoes from the pot using a slotted spoon (a slotted pasta spoon also works well for this) and reserve to the side, leaving the hot water remaining in the pot (you will use it again). Coat the potatoes in a drizzle of olive oil and allow to cool while you prepare the rest of the ingredients.
3. Add the remaining 3 tbsp of Kosher salt to the pot of boiling water and stir until dissolved. Carefully transfer the green beans to the pot of boiling water (I find it safest to do this with tongs) and allow to cook for 2 minutes, then remove the pan from heat and carefully transfer the green beans immediately to the reserved ice bath to cool.
   • *I know this sounds like a lot of salt, but green beans blanch best in very salty water as it will help them retain their bright green color and texture while seasoning them properly. A fair amount of the salt will end up going down the drain after blanching.
4. While the potatoes cook (or after), bring a medium pot of water to boil. Once the water reaches boil, gently lower your eggs into the water with a slotted spoon and cook for 6 1/2 minutes (set that timer!), adjusting the heat to maintain a gentle boil if necessary. Once the timer goes off, carefully remove the eggs with a slotted spoon and place them into your reserved medium ice bath to chill for 2 minutes or more. Crack, peel, and slice each egg in half. Reserve to the side until ready to plate.
5. On a large platter, compose your salad as desired. I prefer to start with green beans fanning out at either end as they are hearty and can handle other things layering on top. Then plate the potatoes, cucumber, olives, tomatoes, and artichoke hearts. I like to place the tuna close to the center so it's easy to grab a bit of from any side of the platter. Drizzle everything with the Anchovy Dijon Vinaigrette and finish with a sprinkle of fresh chives, tarragon, and dill and a sprinkle of flaked finishing salt.

For the Anchovy Dijon Vinaigrette:

1. I prefer to blitz the vinaigrette ingredients in my food processor for about 60 seconds, scraping the bowl down as needed when paused, until well-blended and slightly creamy.
   • If you do not have a food processor you can prepare the vinaigrette in a mixing bowl with a whisk, but you'll want to make sure that the herbs and anchovies are chopped very finely first before whisking.