Ingredients

40ml Extra-Virgin Olive Oil

15ml Fresh lemon juice

2gm Dijon Mustard

2ml Honey

1gm Freshly ground black pepper

1gm Kosher salt

4pcs Quail eggs

25gm green beans

35gm baby potatoes

80gmFresh tuna

5pcsOlives

3gm Capers

3pcs anchovies

Preparation

STEP 1

Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.

STEP 2

Bring a medium pot of salted water to a boil. Carefully add 6 large eggs and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill eggs until cold, about 5 minutes. Peel; set aside

STEP 3

Meanwhile, add 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

STEP 4

To serve, slice eggs in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovies, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.