Norcal Nicoise Salad

I know I’ve made fun of salads served inwards Mason jars before, but when I was asked to contribute a layered Nicoise to an Allrecipes Easter feature, I straightaway idea of this tragically hip presentation. Also, I didn’t accept a straight-sided, see-through drinking glass bowl to practice the layered salad in.

• 3-4 ounces per soul olive-oil packed tuna
• tender light-green beans
• Yukon gilded potatoes
• cherry tomatoes
• hard boiled eggs
• Nicoise olives, or other pitted olives
• parsley and/or chives
• anchovy fillets, optional

• 1 tablespoon Dijon mustard
• 3 anchovy fillets
• 2 teaspoons minced shallots
• 1 teaspoon minced fresh tarragon
• 2 tablespoons lemon juice
• 3 tablespoons white vino vinegar
• 1/4 loving cup ripe avocado
• 1/3 loving cup olive oil, or to a greater extent than to taste
• freshly dry soil dark pepper
• pinch cayenne
• water every bit needed to accommodate texture
• salt to taste