Nicoise Salad

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Nicoise Salad

I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.

 

¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed
12 oz Tricolor Baby Melody potatoes
4 cups seedless cucumbers
3 cups oil-packed tuna*
Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt
*I like Italian tuna.

Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.

Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.

 

Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.

 

 

Enjoy!

 

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