Nicoise Salad with Jammy Eggs and Basil Dressing
"Loaded with warm potatoes, salty olives, crunchy radishes, crisp cucumbers, slightly tender green beans, hand torn jammy eggs, creamy avocado, and wild canned tuna with little dollops of a fresh basil and green onion dressing - this Nicoise Salad has a little something for everyone! A perfect salad for brunch at home."
-- @bethbierema


Serves or Makes: 4


For the Basil Dressing

  • 4 green onions, coarsley chopped
  • 1/ 4 cup fresh basil leaves, packed
  • 1/ 4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled
  • 1/ 4 teaspoon kosher salt

For the Salad

  • Salt
  • 12 ounces baby potatoes (any color)
  • 4 large eggs
  • Ice
  • 5 ounces French green beans or regular green beans, trimmed
  • 5 1/ 2 ounces oil-packed tuna
  • 1 cucumber, peeled and diced into 1/2" cubes
  • Olive oil, as needed
  • Black Pepper, to taste
  • 1/ 2 cup pitted mixed olives
  • 1 ripe avocado, pitted, peeled and thinly sliced
  • 4 radishes, quartered


  • Step 1

    To make the dressing, add the green onions, basil, olive oil, red wine vinegar, garlic, and salt to a food processor or small blender. Blend until smooth and set aside.

  • Step 2

    Make the salad components. Bring a large pot of water to a boil and add about 1/2 tablespoon salt. Add the potatoes and cook until fully tender or about 15 minutes (test by sticking a knife into the middle).

  • Step 3

    Meanwhile, cook a few other ingredients in the pot. Set a large bowl of ice water by the stove. Using a spoon, gently add the eggs to the boiling water and cook for exactly 7 minutes to get runny yolks. Take the eggs out of the pot and add to the ice bath.

  • Step 4

    Add the green beans to the boiling water and cook for 45 seconds. Using tongs, quickly transfer to the ice bath and let them cool completely, then transfer to a bowl and put in the fridge until ready to use. When the potatoes are done, transfer them to a separate medium bowl with a slotted spoon and set aside to cool in a small bowl.

  • Step 5

    Lightly drizzle the cooled potatoes, chilled green beans, and cucumber with olive oil and sprinkle with a pinch of salt and pepper in three separate bowls. Toss to coat.

  • Step 6

    Remove the eggs from the ice bath and gently crack and peel the shell off. Break the eggs in half and place on a large plate, yolk-sides up. Season with salt and pepper to taste.

  • Step 7

    Assemble the salad around the eggs, placing the potatoes, green beans, cucumbers, olives, sliced avocado, and radishes next to one another. Drain the canned tuna and add bite-size pieces to the platter. Spoon some of the dressing over the top of the salad. Serve immediately with any extra dressing.