Ingredients
Mustard Vinaigrette
2 tablespoons white wine vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 clove minced garlic
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill or 1 1/2 teaspoons fresh
Nicoise Salad
4 large eggs
4-5 small Yukon Gold or red potatoes
8 ounces green beans
1 cup cherry or grape tomatoes
1/2 cup sliced radishes
1/2 cup Nicoise or Kalamata olives
3 tablespoons capers
10 ounces white albacore tuna in water
kosher salt to taste
freshly ground black pepper to taste
Instructions
In a medium bowl whisk the white wine vinegar, Dijon mustard, garlic, olive oil, kosher salt, black pepper, and dill.
Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil, and carefully add the eggs to the steamer basket using a long-handled spoon or tongs. Cover the pot and steam for 13-15 minutes. Remove the eggs to icy cold water to stop the cooking process.
Fill the same pot with the potatoes, cool water to an inch over the potatoes, and a teaspoon of salt. Bring the pot to a boil. Reduce the heat and simmer just until the potatoes are almost completely fork-tender. Drop the green beans into the simmering water and cook for 2 minutes. Remove the potatoes and green beans to icy cold water to stop the cooking process.
Peel your eggs and slice them and the red potatoes in half. Arrange the eggs, potatoes, green beans, tomatoes, radishes, olives, capers, and tuna on a large platter. Sprinkle with kosher salt and freshly ground black pepper to taste. Drizzle with the mustard vinaigrette and serve promptly.