Niçoise Salad


  • 8 oz. green beans, trimmed and halved
  • 4 large eggs
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 2 romaine hearts, sliced
  • 8 oz. oil-packed canned tuna, drained
  • 2 c. cherry tomatoes, halved
  • 1/4 c. black olives, sliced


  1. Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. 
  2. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
  3. Whisk oil, mustard, vinegar, and salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs.