Classic Niçoise Salad

Total time45 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the salad

1 lb small waxy potatoes (such as fingerling or baby yukon gold), halved
8 oz haricots verts or thin green beans, trimmed
4 large eggs
2 cans (5 oz each) oil-packed tuna, drained
1 head butter lettuce or romaine, leaves separated and torn
1 cup cherry tomatoes, halved
½ cup niçoise olives or kalamata olives, pitted
1 can (2 oz) anchovy fillets in oil, drained
2 tbsp capers, drained

For the vinaigrette

1 tbsp dijon mustard
3 tbsp red wine vinegar
1 small shallot, finely minced
1 clove garlic, finely grated or minced
½ cup extra-virgin olive oil
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the potatoes in a large pot, cover with cold salted water by 2 inches, and bring to a boil over high heat. Cook until a paring knife slides through the center of a potato with no resistance, about 12–15 minutes. Use a slotted spoon to transfer the potatoes to a colander; leave the water boiling.
2
Drop the haricots verts into the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer immediately to a colander and run under cold water until cool to the touch, then pat dry.

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