Salade Niçoise with Jammy Eggs and Crispy Potatoes

Name: Salade Niçoise with Jammy Eggs and Crispy Potatoes
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 6 tablespoons, extra-virgin olive oil; ¼ cup, lemon juice (2 lemons); 2 tablespoons minced, shallot; 2 teaspoons, minced fresh thyme; 2 teaspoons, Dijon mustard; 4 , anchovies, rinsed and minced; ½ teaspoon, table salt; ¼ teaspoon, pepper; 10 ounces, grape tomatoes, halved lengthwise; ½ teaspoon, sugar; ¼ teaspoon, table salt, plus salt for cooking vegetables; 1½ pounds, small red potatoes, 1 to 2 inches in diameter; 12 ounces, green beans, trimmed; 6 tablespoons, extra-virgin olive oil; 6 , large eggs; 2 (5- to 7-ounce) jars/cans olive oil–packed, tuna, drained and broken into bite-size pieces with fork; ¼ cup, niçoise olives; 2 tablespoons, 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.

SERVES4

TIME1¼ hours

Salade Niçoise with Jammy Eggs and Crispy Potatoes

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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