Salade Niçoise Express

Ingredients

• 1 can (5 oz) canned tuna in olive oil, drained
• 6 oz green beans, trimmed
• 2 large eggs
• 1 cup cherry tomatoes, halved
• 1/3 cup Niçoise or Kalamata olives, pitted
• 8 oz baby potatoes, halved(optional)
• 3 cups mixed greens or butter lettuce
• 2 anchovy fillets(optional)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 small shallot, minced(optional)
• to taste salt and black pepper

Instructions

1. 1

   Bring a pot of salted water to a boil. Add potatoes (if using) and cook 10 minutes until tender; add green beans for the last 4 minutes. Transfer beans to ice water to keep them crisp.

2. 2

   Meanwhile, place eggs in a small pot, cover with water, bring to a boil, and cook 8 minutes for hard-boiled. Cool under cold water, peel, and quarter.

3. 3

   Whisk the vinaigrette: combine Dijon, red wine vinegar, minced shallot, salt, and pepper, then slowly whisk in olive oil until emulsified.

4. 4

   Arrange greens on two plates. Top with tuna (flaked), green beans, egg quarters, cherry tomatoes, olives, and anchovies if using.

5. 5

   Drizzle with Dijon vinaigrette, season with black pepper, and serve immediately.