Nicoise Salad
A classic French salad with crisp green beans, tender hard-boiled eggs, canned tuna, cherry tomatoes, and olives on a bed of romaine, dressed with a tangy Dijon vinaigrette.
Ingredients
- *8 ounces green beans, trimmed and halved
- *4 large eggs
- *1/4 cup extra-virgin olive oil
- *2 tablespoons Dijon mustard
- *2 tablespoons red wine vinegar
- *Kosher salt and freshly ground black pepper to taste
- *2 romaine hearts, sliced
- *8 ounces oil-packed canned tuna, drained
- *2 cups cherry tomatoes, halved
- *1/4 cup black olives, sliced
Instructions
- 1
Bring a medium saucepan of salted water to boil over medium-high heat. Cook green beans until crisp-tender, about 1 minute. Remove with a slotted spoon and run under cold water, then transfer to a paper-towel lined plate to dry.
- 2
Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs for 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
- 3
Whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper in a large bowl.
- 4
Add the sliced romaine to the dressing and toss to combine. Divide the dressed romaine between serving bowls.
- 5
Top each bowl evenly with tuna, cherry tomatoes, olives, green beans, and egg quarters. Serve immediately.