Chopped Nicoise Salad

Chopped Nicoise Salad

Ingredients

Serves 4

2 large eggs

12 oz / 340 gr red potatoes, peeled and cut into small dices

8 oz / 220 gr green beans

2 medium tomatoes, diced

4 tablespoons black olives, cut into slivers

5 oz / 140 gr herb salad mix or romaine lettuce sliced

2 tablespoons capers, drained

2 (5 oz / 140 gr) cans tuna in water, drained (I used Wild Planet wild albacore tuna)

2 tablespoons capers, drained

1 tablespoon chopped anchovies fillets (optional)

4 tablespoons olive oil

2 tablespoons vinegar

Fine grain sea salt

Directions

Put the eggs in medium saucepan and cover with cold water by a ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 12 minutes. Remove and run under cool water. Peel the eggs, roughly chop them, and put in the refrigerator.

In the meantime, bring a pot of water to a boil. Add diced potatoes and cook for about 10 minutes (you want the potatoes to retain a bit of crunch). Fish them out of the water with a slotted spoon, drain and let cool.

Add the green beans to water and cook for about 5 to 7 minutes. Drain and rinse with cold water. Transfer to a cutting board, chop them, and set aside.

Shake olive oil, vinegar, and salt in a tightly-lidded container or whisk together in a small bowl. Set aside.

To serve, combine in a large salad bowl (or in 4 individual bowls), herb salad mix, eggs, tomatoes, green beans, potatoes, black olives, capers, tuna, and anchovies (if using). Stir in vinaigrette.

Serve immediately.