Niçoise Salad with Soft-boiled Eggs & Herb Dressing by TOUGO
Niçoise Salad with Soft-boiled Eggs

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 4 large eggs
  2. 20 baby potatoes
  3. 1 L (4 cups) leaf lettuce, roughly torn into bite-sized pieces
  4. 300 g (⅔ lb.) frozen or fresh green beans, cooked and cut into pieces
  5. 2 cans (170 g) solid tuna, drained
  6. 180 mL (¾ cup) black olives, sliced
  7. 80 mL (⅓ cup) red onion, thinly sliced

Vinaigrette aux herbes

  1. 30 mL (2 tbsp.) olive oil
  2. 45 mL (3 tbsp.) Dijon mustard
  3. 1 lemon, juiced
  4. 2 cloves garlic, minced
  5. 15 mL (1 tbsp.) fresh thyme leaves
  6. 4 leaves of finely chopped fresh basil
  7. 1 mL (¼ tsp.) ground black pepper

Directions

  1. Fill a medium pot halfway with water and bring to a boil. Using a spoon, gently place eggs in water, making sure they are fully submerged. Cook for 7 minutes, then transfer immediately to a large bowl of ice water. Set aside.

  2. Place potatoes in a large pot, then fill with water, covering potatoes by about 2 cm (1 in.). Cook for 15 minutes or until tender. Drain, then cut each potato into quarters and set aside.

  3. While eggs and potatoes are cooking, mix dressing ingredients in a bowl.

  4. Peel eggs, cutting each in half.

  5. In a large bowl, add remaining salad ingredients: potatoes, lettuce, green beans, tuna, olives and onion. Add dressing and toss to coat. Top salad with eggs and serve.

Chef’s Secret:
If you are planning to serve the salad the next day or later, store it without the dressing. Add dressing just before serving.

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