Tuna Niçoise Salad with Caper Dressing (Makes 4 to 6 servings)

From cannelle et vanille A composed tuna Niçoise-style salad with baby potatoes, haricots verts, tomatoes, avocado, olives, and pickled radishes, finished with a Dijon-dill vinaigrette.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot with water and bring to a boil over high heat. Fill a large bowl with ice water. Gently lower the eggs into the boiling water (so they don’t crack) and add the potatoes. Set a timer for 8 minutes.

Step 2

Remove the eggs from the boiling water and immediately submerge in the ice water. Add the haricots verts to the boiling water and cook for 2 minutes. Check that the potatoes are cooked through by inserting the tip of a knife into the center; it should slide in easily. Continue cooking a couple more minutes if the potatoes are not done.

Step 3

Drain the potatoes and beans in a colander and submerge in ice water until cool, about 3 minutes.

Step 4

Peel and halve the eggs, then arrange on a large platter. Heat 2 tablespoons of the olive oil in a small sauté pan over medium-high heat. Add the capers, carefully as they might splatter, and cook for 1 minute, then spoon over the eggs.

Step 5

In a small bowl, whisk together the remaining 3 tablespoons olive oil, vinegar, mustard, dill, and salt. Toss the potatoes with 2 tablespoons of the vinaigrette and pile beside the eggs.

Step 6

On a platter, build the salad with piles of the greens, haricots verts, tuna, tomatoes, avocados, olives, and pickled radishes, and drizzle everything with the remaining vinaigrette. Garnish with more dill sprigs if desired. It can be served as a composed salad or you can toss it all together.