French Niçoise Salad
INGREDIENTS
1 pound small new potatoes
1/2 pound green beans, trimmed
4 large eggs
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
1 can (6 oz) tuna, drained and flaked
1 cup cherry tomatoes, halved
1/4 cup pitted black olives
1 small red onion, thinly sliced
1/4 cup chopped fresh parsley
PREPARATION
Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool, then cut into halves or quarters.
Blanch the green beans in boiling water for 3-4 minutes until tender-crisp, then transfer to an ice bath to cool. Drain well.
Boil the eggs for about 9 minutes, then transfer to an ice bath. Once cooled, peel and cut into quarters.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
In a large bowl, combine potatoes, green beans, tuna, cherry tomatoes, olives, red onion, and parsley. Drizzle with dressing and toss gently to combine.
Arrange the salad on a platter and top with egg quarters.
Serve immediately.