Summer Nicoise Salad

Name: Summer Nicoise Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean, French
Ingredients: 1/3 cup extra virgin olive oil, plus more as needed; 2 oil-packed anchovy fillets, drained ((see notes)*); 1 garlic clove, grated; 2 tablespoons lemon juice; 1 teaspoon dijon mustard; kosher salt and black pepper; 1 pound mixed baby potatoes; 1 bunch asparagus, ends trimmed; 3-4 ears corn on the cob, husked; 2 tablespoons extra virgin olive oil; 4 cups fresh chopped greens, such as romaine or arugula; 1 cup cherry tomatoes, halved if large; 1/2 cup mixed Greek olives, pitted; 6 radishes thinly sliced or quartered; 2 cans (6 or 7-ounce) tuna packed in olive oil, drained; 1 avocado, sliced; ½ cup mixed tender herbs, such as basil, parsley, thyme, and or dill; 4 hard-boiled eggs, sliced ((optional))