This salad combines the best of the flavors of the south of France - salty, oily olives and fish get perked up by a hit of lemon juice, and a variety of different textures. The eggs are best cooked to a jammy texture, but if your family prefers hard-boiled you can go that route.
4 cups mixed greens
12 ounces green beans, trimmed and blanched or steamed
1/2 pound baby red potatoes, cut in half and boiled until tender
4 jammy eggs (see notes for directions)
6 ounces oil packed tuna
2 anchovy fillets per person
1 cup cherry tomatoes
2 tablespoons fresh basil, roughly chopped
1/2 cup lemon juice (2-3 lemons)
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon salt
1/2 cup good quality olive oil
In a small bowl, whisk together the lemon juice, mustard, honey, and salt. Slowly drizzle in the olive oil, whisking the entire time, until all the oil is incorporated and you have a smooth and creamy dressing. Set aside.
Arrange the mixed greens on a large platter. Top with the potatoes, olives, tomatoes, green beans, and fish. Cut your eggs into quarters and arrange them around the outside.
Drizzle dressing over the top and sprinkle with chopped basil. Serve with plenty of fresh cracked peppercorn.
You can leave out the anchovies entirely, or substitute another fish. Grilled salmon is very good on a Nicoise!
Getting the timing right for jammy eggs can be a little tricky. Both the temperature and size of your eggs will impact the cooking time. I've found the best method is to cook them in an electric pressure cooker, like the Zavor MulltiCooker.
Add a cup of very cold water to your pressure cooker and place the trivet or egg sling inside. Add your eggs, close the lid, and program the time. Cook the eggs on high pressure for 5 minutes if they are at room temperature, or 6 minutes if they are cold from the fridge.
Once the timer goes off, use quick release to let off the built-up pressure. Open the lid carefully and remove the eggs with tongs. Place in an ice bath to halt the cooking process. Wait to peel the eggs until they are completely cooled.