Salade Niçoise with Jammy Eggs and Crispy Potatoes

americastestkitchen.com

Brenda

subheading: Vinaigrette:

6 tablespoons extra-virgin olive oil

¼ cup lemon juice (2 lemons)

2 tablespoons minced shallot

2 teaspoons minced fresh thyme

2 teaspoons Dijon mustard

4 anchovies, rinsed and minced

½ teaspoon table salt

¼ teaspoon pepper

subheading: Salad:

10 ounces grape tomatoes, halved lengthwise

½ teaspoon sugar

¼ teaspoon table salt, plus salt for cooking vegetables

1½ pounds small red potatoes, 1 to 2 inches in diameter

12 ounces green beans, trimmed

6 tablespoons extra-virgin olive oil

6 large eggs

2 (5- to 7-ounce) jars/cans olive oil-packed tuna, drained and broken into bite-size pieces with fork

¼ cup niçoise olives

2 tablespoons capers

subheading: BEFORE YOU BEGIN:

This recipe moves quickly, so be sure to have all your ingredients in place before starting. You'll need a large cutting board for draining the potatoes and beans. You can substitute 2 teaspoons anchovy paste for the anchovies. A high-quality oil-packed tuna such as Tonnino Tuna Fillets in Olive Oil works well here. If Niçoise olives are unavailable, substitute chopped pitted kalamatas. We like jammy eggs, with a consistency halfway between soft-and hard-cooked, in this salad. If you prefer soft-cooked eggs, cook them for 7 minutes; if you prefer hard-cooked eggs, cook them for 12 minutes. This recipe moves quickly, so be sure to have all your ingredients in place before starting. You'll need a large cutting board for draining the potatoes and beans. You can substitute 2 teaspoons anchovy paste for the anchovies. A high-quality oil-packed tuna such as Tonnino Tuna Fillets in Olive Oil works well here. If Niçoise olives are unavailable, substitute chopped pitted kalamatas. We like jammy eggs, with a consistency halfway between soft-and hard-cooked, in this salad. If you prefer soft-cooked eggs, cook them for 7 minutes; if you prefer hard-cooked eggs, cook them for 12 minutes.

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