Niçoise Salad (For a Crowd) - WSJ

Make the vinaigrette: Use the flat side of a knife to smash together anchovies, garlic and a pinch of salt to form a thick paste. Transfer to a small bowl and stir in lemon juice, mustard and honey. Slowly add oil, whisking until vinaigrette is emulsified. Season with salt and pepper.Make the salad: In a large bowl, prepare an ice bath. Bring a large pot of salted water to a boil. Gently add eggs and cook 7 minutes. Use a slotted spoon to transfer eggs to ice bath and chill until cold, about 5 minutes. Peel eggs and set aside. Refresh ice bath with more ice.Add haricots verts to the pot of boiling water and cook until just tender, 2-4 minutes. Use tongs to transfer to ice bath. Chill, then pat dry and transfer to a bowl. Toss haricots verts with one-fourth of prepared dressing. Add potatoes to boiling water. Cook until fork-tender, 10-15 minutes. Drain potatoes and transfer to a bowl. Toss warm potatoes with half the remaining dressing.To serve, arrange greens on a large platter, and season with salt and pepper. Drizzle with remaining dressing. Halve eggs and arrange on top of greens along with tuna, potatoes, haricots verts, tomatoes, cucumbers, radishes, olives and capers in separate piles. Sprinkle with flaky salt and serve.