Niçoise Bean Salad

Ingredients

• 4 pcs Eggs
• 400 g Cannellini Beans
• 200 g Tuna In Olive Oil
• 1 pcs Radishes
• 2 pcs Little Gem Lettuce
• 1 pcs Parsley
• 1 pcs Dill
• 2 tbsp Capers
• 2 tbsp Dijon Mustard
• 1 pcs Lemon
• 3 tbsp Extra Virgin Olive Oil
• 1.25 tsp Kosher Salt
• 0.75 tsp Black Pepper

Method

1. Bring a small saucepan of water to a gentle boil over medium-high heat. Lower in {eggs} and cook until the yolks are jammy and the whites are set. Transfer to cold water to stop the cooking so the centers stay creamy.
2. Drain and rinse {cannellini_beans}. Thinly slice {radishes}, separate the leaves of {little_gem_lettuce}, roughly chop {parsley} and {dill}, and pat {tuna_in_olive_oil} dry enough to keep the salad crisp while leaving it in large flakes.
3. In a large bowl, whisk {dijon_mustard}, lemon juice from {lemon}, {extra_virgin_olive_oil}, {kosher_salt}, and {black_pepper} until glossy and lightly thickened. Taste and adjust so the dressing is sharp, savory, and well seasoned for the beans and greens.
4. Peel {eggs} and halve them lengthwise while the yolks are still tender and glossy.
5. Add {cannellini_beans}, {radishes}, {little_gem_lettuce}, most of {parsley}, most of {dill}, and {capers} to the bowl with the dressing. Toss gently until everything is evenly coated and glossy, then taste and add more {kosher_salt} if needed so each layer is seasoned.
6. Mound the dressed salad onto plates, nestle {tuna_in_olive_oil} and {eggs} over the top, then finish with the remaining {parsley}, remaining {dill}, a squeeze of {lemon}, and a final crack of {black_pepper} for freshness and contrast.