Ingredients:

  • 1 lb baby gold potatoes, halved or quartered
  • 1/2 lb French green beans (haricots verts), trimmed
  • 4 large eggs
  • salt for boiling water
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 small shallot, finely minced
  • 1 clove garlic, pressed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cans (5 oz each) tuna in olive oil, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Niçoise olives, pitted
  • 2 cups mixed spring greens
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp capers, drained

Instructions:

  1. Place halved potatoes in a pot of salted cold water. Bring to a boil, then simmer for 8–12 minutes until a fork slides in with slight resistance.
  2. In the last 3 minutes of potato cooking, add the green beans to the pot.
  3. Immediately drain the potatoes and beans and plunge them into an ice-water bath to shock them, locking in color and texture.
  4. In a separate pot, boil eggs for 7 minutes for jammy yolks or 9 minutes for hard-boiled. Peel and halve.
  5. Combine minced shallot, garlic, Dijon mustard, red wine vinegar, salt, and pepper in a jar.
  6. Slowly stream in the olive oil while shaking vigorously or whisking until the dressing is thick and emulsified.
  7. Assemble the salad on a platter by arranging the spring greens, tuna, potatoes, beans, eggs, tomatoes, olives, and capers. Drizzle with the dressing and garnish with chopped parsley.