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 green beans, trimmed
4 large eggs
2 cans (5 oz each) oil-packed tuna, drained
1 cup cherry tomatoes, halved
½ cup niçoise olives or kalamata olives
4 oil-packed anchovy fillets
4 cups butter lettuce or mixed greens, torn

For the vinaigrette

3 tbsp red wine vinegar
1 tsp dijon mustard
1 small shallot, finely minced
½ tsp kosher salt
¼ tsp black pepper
6 tbsp extra-virgin olive oil

For serving

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

Instructions

1
Bring a large pot of well-salted water to a boil. Add the potatoes and cook until a paring knife slides through without resistance, about 12–15 minutes. Using a slotted spoon or spider, transfer the potatoes to a plate and let them cool slightly — keep the water at a boil.
2
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer immediately to a bowl of ice water to stop the cooking, then drain and pat dry.

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