Ingredients
Eggs & Vegetables
- 8 eggs
- 1 1/2 pounds baby red potatoes
- 1 pound fresh green beans
- 1 pint cherry tomatoes or 1 large tomato
- 1 head Bibb lettuce (aka butter lettuce)
- 1 small shallot (2 tablespoons minced)
Condiments & Seasonings
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons capers
- 1/2 tablespoon fresh parsley
- 7 tablespoons olive oil, divided
- 1/2 cup Nicoise or Kalamata olives
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 small garlic clove, minced
- Fresh ground black pepper, to taste
Protein
- 2 cans tuna, packed in oil or water
Instructions
- Cook the hard-boiled eggs: Prepare the eggs by either hard-boiling or steaming them according to your preferred method. After cooking, cool and peel the eggs, then set aside.
- Boil the potatoes: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole baby red potatoes and bring to a boil. Boil for 8 to 12 minutes until the potatoes are fork-tender.
- Blanch the green beans: Trim the ends off the green beans. In a separate medium pot, bring water to a boil with 1/2 tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Immediately transfer the beans to an ice water bath to stop cooking and preserve color. Drain and dry thoroughly, then toss with a pinch of salt and freshly ground black pepper.
- Prepare the potatoes: While potatoes are boiling, mince the shallot. When potatoes are done, drain and let cool enough to handle. Slice into bite-sized pieces and place in a bowl. Gently mix in the minced shallot, ½ teaspoon kosher salt, and ¼ cup warm water. Let the mixture stand for 5 minutes, stirring gently occasionally. Then add capers, chopped parsley, 1 tablespoon olive oil, and a few grinds of black pepper. Adjust salt to taste.
- Make the dressing: In a medium bowl, whisk together lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons of olive oil, one tablespoon at a time, until the dressing is creamy and emulsified.
- Prepare the tomatoes: Slice large tomatoes into wedges or halve cherry tomatoes. Lightly sprinkle with kosher salt and set aside.
- Prepare the tuna: Drain the tuna cans and flake the tuna with a fork. If the tuna is not packed in oil, add a drizzle of olive oil and a pinch of salt to enhance flavor.
- Assemble and serve: On large shallow bowls or platters, lay down Bibb lettuce leaves as a base. Arrange the potatoes, green beans, hard-boiled eggs (halved or sliced), tomatoes, tuna, and olives on top. Drizzle the salad generously with the lemon-Dijon dressing, then serve immediately for best freshness and flavor.
Notes
- Hard-boil the eggs in advance to save time when assembling the salad.
- Use fresh Nicoise or Kalamata olives for authentic flavor.
- Make sure to shock the green beans in ice water after boiling to maintain their bright green color and crisp-tender texture.
- Adjust the lemon and mustard in the dressing to your personal taste; add a bit of honey if you prefer a slightly sweeter dressing.
- This salad is best served fresh but can be stored refrigerated for up to one day without dressing mixed in.
- To keep the salad vibrant, add dressing just before serving to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
