Salade Niçoise

Ingredients

• 4 each large eggs
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic – finely minced
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 each ripe tomatoes
• 1 each cucumber
• 1 each green bell pepper
• 6 each small radishes
• 0.5 each red onion
• 0.75 cup Niçoise olives
• 10 ounces tuna (oil-packed, canned) – drained, flaked
• 8 each anchovy fillets (in olive oil) – drained
• 0.5 cup fresh basil leaves – torn

Instructions

1. Place the eggs in a saucepan, cover by 1 inch with cold water, bring to a gentle boil over medium heat, then lower to a simmer and cook 9–10 minutes for fully set but still moist yolks. Transfer to an ice bath for 10 minutes, peel, quarter, and set aside.
2. Whisk the olive oil, red wine vinegar, garlic, kosher salt, and black pepper in a small bowl until emulsified.
3. Core the tomatoes and cut into wedges; peel alternating stripes on the cucumber and slice into 0.25-inch half-moons; seed the green bell pepper and thinly slice; trim the radishes and slice thin; thinly slice the red onion.
4. On a large platter, spread the prepared vegetables and scatter the Niçoise olives. Flake the tuna over the top and tuck in the anchovy fillets. Nestle the reserved quarters, scatter the torn basil leaves, and spoon about half the vinaigrette evenly over everything. Serve the remaining vinaigrette alongside (Niçoise olives may contain pits).