Salade Nicoise
This composed French classic layers seared tuna, tender green beans, boiled potatoes, jammy eggs, tomatoes, and Nicoise olives with a punchy Dijon vinaigrette. It's an elegant, substantial salad built for a leisurely lunch.
Ingredients
- 12 ounces small waxy potatoes (such as fingerling or baby yukon gold)
- 8 ounces haricots verts or thin green beans, trimmed
Instructions
- Place the potatoes in a medium pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook for 12 to 15 minutes, until a knife slides in easily.
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