We abandon the rules of a classic Niçoise salad and bring you one unlike any other.
2 tablespoons drained brined capers3 ounces lettuce greens, such as a good mesclun mix, arugula, mizuna, and/or butter lettuceCombine shallot, garlic, mustard, anchovies, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Transfer to ice bath to chill. Drain beans and pat dry; beans can be refrigerated overnight at this point. Cut beans into 1 1/2-inch lengths and set aside.Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes.
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