Name: Niçoise Salad
Prep time: 10 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 large eggs; 1/3 c. extra-virgin olive oil; 1 clove garlic, grated or finely chopped; 3 tbsp. sherry vinegar; 1 tbsp. Dijon mustard; 1 tsp. honey; 16 oz. oil-packed tuna, plus 2 tbsp. tuna oil; Kosher salt; Freshly ground black pepper; 1/2 lb. green beans, trimmed; 1/2 lb. small potatoes (such as Yukon Gold or red potatoes); 3 Persian cucumbers, sliced into 1/2" rounds; 1/2 c. black olives (such as Kalamata); 8 oil-packed anchovy fillets (optional); 2 tbsp. capers, drained

Step 1In a medium bowl, prepare an ice bath. Fill a medium pot with water and bring to a boil, then reduce heat to medium and bring to a low boil. Using a spoon, carefully lower eggs into water. Cook 8 minutes. Using slotted spoon, transfer eggs to ice bath to cool. Remove pot with water from heat; set aside.

Step 2Meanwhile, in another medium bowl, whisk olive oil, garlic, vinegar, mustard, honey, and 2 tbsp. tuna oil; season with salt and pepper.

Step 3Discard used ice water and prepare a new ice bath. Return reserved pot of water to high heat, add a large pinch of salt, and bring to a boil. Add green beans and cook, stirring occasionally, until bright green and just tender, 3 to 5 minutes. Transfer to ice bath to cool, then transfer to a clean kitchen towel or paper towels. Pat green beans dry.

Step 4Add potatoes to boiling water and cook, stirring occasionally, until tender, about 15 minutes. Drain.

Step 5Peel and halve eggs. Halve potatoes. Drain remaining oil from tuna (reserving oil for another use, if desired) and break tuna into large flakes.

Step 6Divide eggs, green beans, potatoes, tuna, cucumbers, and olives among plates. Lay an anchovy fillet (if using) on each egg half. Top with capers and drizzle with dressing; season with salt and pepper. Serve with remaining dressing alongside.

Niçoise Salad

Ingredients

Directions

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