Classic nicoise salad

Discover the flavorful harmony of a classic Nicoise salad with fresh ingredients like tuna, hard-boiled eggs, olives, and tangy vinaigrette dressing. Bon appetit!

Ingredients:

• 450g red-skinned potatoes, sliced 1/3 inch thick
• Kosher salt
• 2 tablespoons dry white wine
• 280g haricots verts or thin green beans, trimmed
• 4 large eggs
• 1/4 cup white wine vinegar
• 1/2 shallot, minced (about 2 tablespoons)
• 2 tablespoons dijon mustard
• 1 tablespoon chopped fresh thyme
• Freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
• 1 head Boston lettuce, leaves separated
• 6 radishes, trimmed and quartered
• 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
• 1/2 cup nicoise olives

Instructions:

1. Place the potatoes into a medium saucepan; fill with cold water and add salt. Bring to a gentle boil over medium-high heat and cook until easily pierced with a fork, approximately 5 minutes. Drain the potatoes and transfer them to a medium bowl; sprinkle the wine over them and let them cool. Set the saucepan aside.
2. While the potatoes are cooling, bring another saucepan of salted water to a boil. Prepare a bowl of ice water with salt. Cook the haricots verts in the boiling water until they are tender-crisp and vibrant green, for about 2 to 4 minutes. Drain the haricots verts and immediately submerge them into the ice water to cool down; then drain and pat them dry.
3. Put the eggs in the saucepan that was set aside earlier and cover them with cold water by an inch. Bring to a simmer over medium-high heat, cover the pan, remove from the heat, and let them sit for 10 to 12 minutes. Drain the eggs, run them under cold water to cool, and peel them under cold running water.
4. To prepare the dressing: Combine the vinegar, shallot, mustard, thyme, 1/2 teaspoon of salt, and pepper to your taste in a bowl. Slowly whisk in the olive oil until the mixture is well combined and emulsified.
5. In a small bowl, mix the tomatoes with salt and pepper to your taste. Add approximately 1/4 cup of dressing to the potatoes and toss to coat. Cut the hard-cooked eggs into quarters.
6. Divide the lettuce evenly among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs, and tuna on top of the lettuce. Pour any liquid from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle the salad with the dressing and garnish with the olives.

Summary:

• Calories: 2976 kcal
• Fat: 217 g
• Protein: 137 g
• Carbs: 123 g
• Potassium: 4359 mg
• Magnesium: 369 mg