This version of the classic French nicoise salad is a vibrant entree for a Mother’s Day brunch or al fresco lunch. A nicoise salad is the sum of its components, however many variations abound. The original salad was simple, influenced by the Mediterranean climate and the abundance of tomatoes, olive oil and anchovies in Nice. Over time, numerous additions (and opinions) begat as many iterations. This rendition is more California in style.

The salad requires simple do-ahead prep for easy assembly before serving. The beans, potatoes and eggs should be cooked in advance and allowed to cool. Be sure to use a high-quality oil-packed tuna; the olive oil adds welcome richness and flavor to the tuna. With some thoughtful arrangement, you can create a visually appealing platter, worthy of a central place on the table.

Nicoise Salad

Active time: 30 minutes

Total time: 30 minutes, plus cooling

Yield: Serves 4

Vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 garlic clove, minced or pushed through a press

1 teaspoon minced fresh tarragon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

Salad:

8 ounces green beans or haricots verts

12 ounces new or small yellow potatoes

Butter lettuce leaves

2 to 3 hard-cooked eggs, peeled, halved or quartered

1 small English cucumber, with skin, sliced on the diagonal

1 cup halved grape or cherry tomatoes

1/2 cup black olives, such as Kalamata or Nicoise

12 ounces tuna fillets in olive oil (half-heartedly drained)

1/2 small red onion, thinly sliced

1 to 2 tablespoons capers, drained

2 tablespoons chopped fresh Italian parsley leaves

Finely grated lemon zest

Whisk vinegar, lemon juice, mustard, garlic, tarragon, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify. Set aside until use. (Briefly whisk again before serving.)

Bring a pot of salted water to a boil. Add the beans and cook until bright in color and crisp-tender, 1 to 2 minutes. Remove with tongs or a slotted spoon, transfer to a colander and run under cold water to stop the cooking process.

To the same pot, add the potatoes. Bring the water back to a boil, then partially cover and simmer until the potatoes are tender, about 15 minutes. Drain and cool to the touch. Halve the potatoes and place in a small bowl. Add 1 tablespoon vinaigrette and toss to coat.

Arrange the lettuce leaves on a platter or in a large shallow serving bowl. Mound the beans, potatoes, eggs, cucumbers, tomatoes and olives in a clockwise fashion around the plate. Place the tuna in the center. Scatter the onions and capers over the salad.

Drizzle the dressing over the salad. Garnish with parsley and lemon zest. Serve with the remaining dressing.