Spring Niçoise Salad
Here’s a Spring twist on a Niçoise salad! I used asparagus instead of string beans and topped everything with with a tangy lemon dijon vinaigrette. See how it’s made here.
Serves 2-4
Ingredients
2-4 eggs
1.5 cups baby potatoes, sliced in half
1 bunch of asparagus, stems trimmed
1 bunch multicolor radishes, cleaned and sliced in half through the root end
1 cup of cherry tomatoes, sliced in half
A few little gem lettuces
1 jar of olive packed tuna, broken up
1 garlic clove, grated
1 lemon, juiced
1 teaspoon dijon mustard
1 teaspoon honey
3 tablespoons olive oil
Two large pinches of salt
Fresh black pepper, as needed
Garnish: anchovies, basil leaves, flaky salt
Make it!
Make your jammy eggs first. Fill a medium sauce pot with water and bring to a boil. Add the eggs and reduce to a loud simmer for 8 minutes. Immediately move eggs to an ice bath and allow to cool. Dump the egg-y water and add fresh water, bring to a boil and salt heavily. Add the potatoes and boil for 10-12 minutes, or until easily pierced with a fork. Drain and allow to cool.
In a shallow pan, add a cup of water and your asparagus. Bring to a lazy simmer and cover for 3 minutes, or until easily pierced with a fork, but they still have some structure. Remove and add to the egg ice bath.
Make your dressing! Combine the garlic, lemon juice, dijon, honey, salt, and some black pepper. Add olive oil and whisk or seal with a lid and shake. Taste to adjust.
Once cooled, peel the eggs and carefully slice in half lengthwise.
Assemble! On a large platter, place the asparagus in the center. Arrange the fixings in sections all around the asparagus so that it looks like a rainbow! Add a few anchovies and drizzle the vinaigrette all over. Finish with flaky salt and torn basil leaves.
