Green Bean Niçoise Salad

Ingredients for Green Bean Niçoise Salad

• 350g small new potatoes

• Kosher salt

• 675g green beans, trimmed

• 4 large eggs

• 1 small shallot, finely chopped

• 1 teaspoon finely grated lemon zest

• 1 tablespoon plus 2 teaspoons fresh lemon juice

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• 1/8 teaspoons freshly ground black pepper

• 5 tablespoons olive oil, divided

• 2 tablespoons coarsely chopped dill, divided

• 1/4 cup drained capers, patted dry

• 1 bunch breakfast radishes (about 350g ), trimmed, quartered

• 40g Niçoise or Kalamata olives, pitted, halved

Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.

Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.

Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.

Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 teaspoons salt in a medium bowl. Whisk in 45ml oil in a slow, steady stream, then whisk in 1 tablespoon dill.

Heat remaining 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.

Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 tablespoon dressing; arrange in a section on top of green beans. Toss radishes with 1 tablespoon dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 tablespoon dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.