- 4 cups mixed salad greens
- 6 ounces green beans (haricot verts)
- 4 large eggs
- 2 cups baby red or white potatoes
- 1 (5-ounce) can tuna, drained
- 1 cup pitted olives
- 1 cup grape tomatoes, halved
- ½ English Cucumber, thinly sliced
- ½ small red onion, thinly sliced
Lemon Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper, to taste
To make the vinaigrette. Add all of the ingredients to a small bowl and whisk together. Set aside.
Boil the eggs. Bring a small pot of water to a boil. Then, turn off the heat (so there's no bubbles) and gently add the eggs. Turn the heat back up to boil and cook the eggs for 9½ to 11 minutes for hard-boiled eggs
Chill the eggs. Use a slotted spoon or skimmer to remove the eggs to an ice water bath for a few minutes. Then crack, peel, and halve each one.
Cook the potatoes. While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce the heat to a simmer, and cook until tender, about 15 minutes. Use a slotted spoon to remove the potatoes (leaving the hot water in the pot), transfer them to a cutting board, and let them cool. Then slice in half.
Blanch the beans. Add the green beans to the pot and simmer for 1 to 2 minutes, until they turn bright green. Then chill in an ice water bath and drain the beans in a colander.
Assemble the Nicoise salad. Spread the salad greens out onto a large platter. Arrange the potatoes, green beans, tuna, tomatoes, olives, red onion, and soft-boiled eggs on top. Season with kosher salt and freshly ground black pepper. Drizzle the lemon vinaigrette over the salad. I use about half the vinaigrette and save the remainder in the fridge for future use.