Bright Niçoise featuring tuna, green beans, baby potatoes, cherry tomatoes and soft-boiled eggs with a zesty vinaigrette.
# What you'll need:
→ Proteins
01 - 7 oz canned tuna in olive oil, drained (about 200 g)
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed (about 200 g; roughly 1 1/4 cups)
04 - 10.5 oz baby potatoes, halved (about 300 g; roughly 2 cups)
05 - 7 oz cherry tomatoes, halved (about 200 g; roughly 1 1/4 cups)
06 - 2 oz mixed salad greens, loosely packed (about 50 g; roughly 2 cups)
→ Other
07 - 3 oz black olives, pitted (about 80 g; roughly 1/2 cup)
08 - 2 small shallots, thinly sliced
→ Dressing
09 - 4 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a medium saucepan of salted water to a boil. Add halved baby potatoes and simmer until just tender, about 10–12 minutes. Remove with a slotted spoon and set aside to cool slightly.
02 - Using the same boiling water, add trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath or rinse under cold water to stop cooking; drain well.
03 - Bring a small pot of water to a gentle boil. Lower large eggs into the water and simmer for 7 minutes for soft-set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified and balanced to taste.
05 - Spread mixed salad greens on a large platter or in a bowl. Arrange halved potatoes, blanched green beans, halved cherry tomatoes, sliced shallots, and pitted black olives over the greens.
06 - Break drained tuna into large chunks and distribute across the salad. Nestle halved soft-boiled eggs on top.
07 - Drizzle the vinaigrette evenly over the salad and season with additional black pepper if desired. Serve immediately.
