Stranger Foods

FrenchTuna nicoise salad

Serves 6-8 | Prep 10 mins | Cook 20 mins

Nothing says "I'm on vacation" like a two-hour, three-glasses-of-rosé lunch. The key is finding a dish whose prep won't eat into valuable dozing-off-with-a-book-in-your-lap time. Enter this salad..

Source: www.bonappetit.com

Ingredients

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¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 tbsp Dijon mustard
1 tsp honey
1 tsp freshly ground black pepper
1 tsp kosher salt, plus more
6 large eggs
½ lb green beans, trimmed
½ lb baby potatoes, halved if larger
4 cups seedless cucumbers
3 cups oil-packed tuna
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients, for serving
Flaky sea salt

Instructions

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Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook . Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about . Peel; set aside.
Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2 - for green beans, 10 - for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about . Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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