Salade Niçoise

• 4 large eggs
• 1 lb baby potatoes (small waxy potatoes, halved)
• 8 oz green beans (trimmed)
• 2 cans (5 oz each), drained canned tuna (packed in olive oil; skipjack ("light") has less mercury than albacore)
• 1 pint (about 10 oz) cherry tomatoes (halved)
• 1/2 cup kalamata olives (or Niçoise olives)
• 1 head butter lettuce (leaves separated)
• 1/4, thinly sliced red onion
• 6 anchovy fillets (optional, oil-packed)
• 1 tbsp, drained capers
• 1/4 cup, torn fresh basil
• 1/3 cup olive oil (extra-virgin, for the vinaigrette)
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 small clove, grated garlic
• 1/2 tsp sea salt
• 1/4 tsp, freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a boil and set a bowl of ice water nearby.
2. Lower the eggs into the boiling water, cook for 8 minutes for jammy yolks or 11 minutes for fully set ones (the safer choice for pregnancy, young children, and older adults), then lift them into the ice water with a slotted spoon.
3. Add the potatoes to the same pot and boil for 10 to 15 minutes, until a knife slips in easily.
4. Add the green beans for the last 3 minutes, then drain both and run the beans under cold water to keep them bright green.
5. Whisk the mustard, vinegar, garlic, salt and pepper in a small bowl, then whisk in the olive oil in a slow stream until it thickens.
6. Toss the warm potatoes with 2 tbsp of the vinaigrette so they soak it up as they cool.
7. Peel the eggs and cut them into quarters, then arrange the lettuce on a large platter and top it in separate groups with the potatoes, green beans, tomatoes, tuna in chunks, olives, onion, eggs, capers and anchovies.
8. Drizzle with the remaining vinaigrette, scatter the basil on top, and serve right away.

Tips

• Everything except the lettuce can be cooked a day ahead. Keep the parts in separate containers and assemble just before eating so nothing goes soggy.
• Olive-oil-packed tuna is moister and more flavorful than the water-packed kind. Skipjack ("light") tuna carries less mercury than albacore, so it is the better pick if you eat tuna often.
• Dressing the warm potatoes is the trick: they absorb the vinaigrette while still warm, which seasons them all the way through.
• Leftover vinaigrette keeps a week in a jar in the fridge. Let it come to room temperature and shake before using.

More soup & salad recipes

Immune-Boosting Chicken Soup

The classic pot of chicken soup, loaded with garlic, ginger, and turmeric for when you feel a cold coming on.

Soup & Salad · Medium · 60 min · 6 servings

Roasted Tomato Basil Soup

Roasting the tomatoes first gives this dairy-free soup a deep, sweet flavor — a step above any can.

Soup & Salad · Medium · 60 min · 4 servings

Tuscan White Bean & Kale Soup

A rustic, brothy soup of white beans and greens that comes together from pantry staples in about 35 minutes.

Soup & Salad · Easy · 35 min · 4 servings

Massaged Kale Caesar Salad

A sturdier, more nutritious take on Caesar with a creamy yogurt dressing that holds up for lunch the next day.

Soup & Salad · Easy · 20 min · 4 servings