Garden Nicoise Salad

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1. 8 ounces of fresh green beans, route end trimmed 

2. 6 ounces small red potatoes, quartered

3. 1 cup cherry tomatoes, halved  

4. 1 cup radishes, quartered 

5. ½ cucumber, sliced into half moons 

6. ½ cup nicoise olives or kalamata to substitute 

7. 1 cup quartered artichoke hearts, drained 

8. 4 soft-medium boiled eggs, peeled and quartered

9. 2 high quality tins of oil packed tuna, drained

10. Salt and pepper, to taste 

11. ¼ cup extra virgin olive oil

12. 2 tablespoons dijon

13. 2 tablespoons red wine vinegar 

14. 8-10 basil leaves, torn    

15. 2 cloves garlic, smashed 

Instructions:

1. In a medium pot, add potatoes and cover with cold water with an inch of room above. Salt the water, bring to a boil, and then reduce heat to a simmer. Cook uncovered for 10-15 minutes until fork tender. Drain the potatoes and quarter–once they have cooled completely. 

2. Fill the same pot with water and bring to a simmer. Add in eggs and simmer for 7-8 minutes depending on preference. Remove with a slotted spoon and place in a bowl of ice water.

3. Bring the same water to a boil, season with salt, add in the green beans, and blanch for 2-3 minutes. Drain and place in the ice bath with the eggs. Then drain the ice water, pat dry the green beans and peel the eggs. Set aside. 

4. In the body of a small blender, add the oil, dijon, vinegar, basil, and garlic. Season with salt and pepper, blend, and taste for seasoning. 

5. Assemble the salad in a large serving bowl or plate. Stack the potatoes, green beans, artichokes, radishes, cucumber, tomatoes, dollops of tuna, olives, and eggs. Drizzle the dressing over everything. Top with flaky salt and serve immediately!