Salade Niçoise for Two

Name: Salade Niçoise for Two
Yield: Serves 2
Cuisine: Europe, French
Ingredients: 3 tablespoons, extra-virgin olive oil; 2 tablespoons, lemon juice; 1 tablespoon, minced shallot; 1 teaspoon, minced fresh thyme; 1 teaspoon, Dijon mustard; 2 , anchovies, rinsed and minced; ¼ teaspoon, table salt; ⅛ teaspoon, pepper; 5 ounces, grape tomatoes, halved lengthwise; ¼ teaspoon, sugar; ⅛ teaspoon, table salt, plus salt for cooking vegetables; 12 ounces, small red potatoes, 1 to 2 inches in diameter; 6 ounces, green beans, trimmed; 3 tablespoons, extra-virgin olive oil; 3 , large eggs; 1 (5- to 7-ounce) jar/can olive oil–packed, tuna, drained and broken into bite-size pieces with fork; 2 tablespoons Niçoise, olives; 1 tablespoon, capers

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Appears in Cook's Illustrated May/June 2023

A range of temperatures and textures—and meticulous seasoning—reinvigorate the classic summery salad from the Côte d'Azur.

SERVES2

TIME1¼ hours

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WHY THIS RECIPE WORKS

Cooking the potatoes for our salade Niçoise in heavily salted water ensured that they were well seasoned; using that same water for the green beans was not only efficient but also meant that some of the calcium ions in the beans' cell walls...

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