Spring Niçoise with tuna, green beans, baby potatoes, cherry tomatoes, olives and soft-boiled eggs.
# Needed Ingredients:
→ Proteins
01 - 7 oz canned tuna in olive oil, drained and broken into large flakes
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed
04 - 11 oz baby potatoes (about 3/4 lb), halved
05 - 7 oz cherry tomatoes, halved
06 - 2 cups mixed salad greens (arugula, baby spinach, or similar)
→ Other
07 - 3 oz black olives (Niçoise or Kalamata), pitted
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
# Directions:
01 - Bring a medium saucepan of salted water to a rolling boil. Add the halved baby potatoes and cook 10–12 minutes until just tender when pierced with a knife. Remove with a slotted spoon and transfer to a warm plate to cool slightly.
02 - Using the same boiling water, add the trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking; drain and set aside.
03 - Bring a small pot of water to a gentle boil, lower in the eggs 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 the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper until emulsified and glossy.
05 - Spread the mixed salad greens on a large platter. Arrange the halved potatoes, blanched green beans, halved cherry tomatoes, sliced shallots and pitted olives in sections over the greens. Scatter tuna over the salad in large flakes.
06 - Nestle the halved soft-boiled eggs atop the composed salad. Drizzle the vinaigrette evenly over all components, season with additional black pepper if desired, and serve immediately.
