Tuna Nicoise Salad

Ingredients:

  • 1 shallot thinly sliced

  • ¼ cup red wine vinegar

  • 1 pound baby potatoes washed, halved

  • ½ lemon juiced

  • ½ pound green beans trimmed

  • 2 teaspoons Dijon mustard

  • 4 eggs at room temperature

  • ¼ teaspoon herbs de Provence

  • ¼ teaspoon salt plus more to taste

  • ¼ teaspoon black pepper plus more to taste

  • ¼ cup olive oil

  • 1 (4-ounce) container mixed greens

  • 1 tomato on the vine diced

  • 5 radishes thinly sliced

  • ½ cup kalamata olives or olives of choice

  • 1 (5-ounce) can albacore tuna

  • 1 (6.5-ounce jar) marinated artichoke hearts drained

Instructions:

  • In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes while you prepare the remaining ingredients.

  • Add the baby potatoes to a medium saucepan and cover with cold water by 1-inch. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain and set aside in a medium bowl. Drizzle lemon juice on top and season with a pinch of salt and pepper.

  • Bring a medium pot of water to a boil and set up an ice bath. Once the water is boiling, add green beans and cook for 2 to 3 minutes or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside.

  • Return the pot of water to a gentle boil and delicately drop the eggs in and cook for 6 ½ minutes (for jammy yolks) or 8 to 10 minutes if you prefer hard-boiled eggs. Remove from the pot with a slotted spoon and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half.

  • Remove the shallots from the vinegar (reserving the vinegar) and set aside. Add the vinegar to a mixing bowl and whisk in Dijon, herbs de provence, salt and pepper and mix until smooth. Slowly stream in olive oil and whisk until emulsified.

  • To serve, scatter greens on a large platter and top with cooked potatoes, green beans, shallots, eggs, tomatoes, radishes, olives, tuna and artichoke hearts. Drizzle dressing on top and serve.