3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 cup olive oil
8 medium red potatoes, steamed until tender
Extra white wine vinegar and olive oil (for sprinkling)
1 bunch scallions (white part only), finely chopped
3 tablespoons chopped fresh parsley
1 pound green beans, dropped into boiling water for 3 minutes, then rinsed with very cold water
1 bunch radishes, halved
2 tablespoons capers
1/4 cup French cornichon pickles, cut in half
Bring a saucepan of water to a boil. With a straight pin, prick a hole in the rounded side of each egg. Lower the eggs into the water and stir them with a wooden spoon until the water returns to a boil. Let the eggs bubble steadily for 12 minutes exactly.
With a slotted spoon, lift the eggs from the water and transfer them to a bowl of ice water. Leave them until they are cold. Peel the eggs and set them aside.
In a bowl, whisk together the vinegar, mustard, salt, and pepper. Add oil a teaspoon at a time, whisking constantly. When half has been added, add remaining oil in a drizzle, still whisking.
Quarter the potatoes and spread them out on a shallow platter. Sprinkle with vinegar and oil, just to coat lightly. Add the scallions, parsley, salt, and pepper. Stir gently with a rubber spatula.
On each of 4 dinner plates, arrange green beans, radishes, and potatoes. Spoon some of the dressing over each one.
Quarter the eggs lengthwise and add 4 quarters to each of the plates. Sprinkle the plates with salt and pepper and garnish with capers and cornichon pickles. Serve at once.
By Sheryl Julian and Julie Riven