Salade Niçoise with Spring Vegetables

Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.

To make the dressing, whisk the vinegar, shallots, mustard, garlic paste, and anchovy paste together in a small bowl until well combined. Gradually whisk in the oil until the mixture is emulsified. Whisk in the thyme, tarragon, and salt and pepper to taste. Set aside.

Cook the beans in a large pot of salted boiling water for 3 to 4 minutes, or until crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking. Remove when cooled, then drain and pat dry and set aside. Cook the carrots by the same method. Add the potatoes to salted boiling water and simmer, uncovered, until tender (15 to 20 minutes) and drain into colander. Halve the potatoes while still warm and toss with a small amount of the dressing to coat. Set aside to cool.