Winter Niçoise Salad

Chop the cashews and put them in a medium saucepan. Cover with water by 2 inches, add a pinch of salt, and bring to a boil. Adjust the heat so the water bubbles steadily, cover, and cook for 10 minutes. Add the peas, cover, and cook, stirring occasionally until they’re tender, 25 to 30 minutes more.

Scrub and trim the potatoes. Put them in a medium saucepan with enough water to cover by 2 inches and a large pinch of salt and bring to a boil. Adjust the heat so the water bubbles steadily and cook, stirring once, until they’re barely fork-tender, 15 to 20 minutes. Rinse and trim the green beans. When the potatoes are ready, add the beans and cook until they’re bright green, 2 or 3 minutes. Drain the vegetables and rinse with cold water until they’re cool to the touch.

Meanwhile, chop the olives and peel and chop enough garlic to measure 3/4 teaspoon. Rinse half the thyme; chop the leaves and discard the stems. Put the olives, garlic, and thyme in a medium bowl with 3 tablespoons oil, 2 tablespoons vinegar, and a sprinkle of salt and pepper and stir to combine. Rinse, trim, and dry the romaine; tear it into bite-size pieces and spread them out on a platter. Rinse and peel the oranges; rinse, trim, halve, and core the fennel. Slice the oranges and fennel and put them on top of the lettuce.

Toast the bread until it’s firm and halve it diagonally. Quarter the potatoes and put them on top of the lettuce with the beans.

When the cashews and peas are tender, drain them thoroughly, reserving the liquid. Return them to the pot, add the herbes de Provence, a sprinkle of salt and pepper, and the remaining 1 tablespoon oil and 1 teaspoon vinegar. Mash with a fork until the mixture is as smooth as you’d like, adding some cooking liquid as needed. Taste and adjust the seasoning. Drizzle the salad with the dressing and serve with the cashew pâté and croutons.