Whole 30 Niçoise Salad
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Learn more →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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