When you can bring a bit of vacation inspiration home with you it makes the transition that much easier. Whenever I travel, I try to bring a bit of where I visited home. Be it with some lovely French antiques or simply recreating that salad nicoise we devoured every day in the French countryside.
Photography and Styling: Diana Yen & Hanna Sandin
Styling Assistant: Brenna Paulsen
• For the dressing:
2 tablespoons champagne vinaigrette
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
salt and fresh ground black pepper
• For the salad:
4 ounces green beans
½ pound small new potatoes
2 small heads of jem lettuce (or 1 head romaine), cut into bite sized pieces
1 cup baby heirloom tomatoes, halved
¼ cup assorted olives
7 ounce jar Italian tuna packed in olive oil, drained
¼ cup parsley, finely chopped
Whisk together champagne vinegar, Dijon mustard, salt and pepper. Slowly drizzle in olive oil until combined, until thickened and emulsified. Set aside.
Boil a saucepan of water, add green beans, and cook for about 3 minutes or until bright green. Drain, and place in an ice bath, drain again and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, and then reduce to a simmer. Cook until potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool. Toss the potatoes with just enough dressing to coat. Place eggs in a small saucepan of cold water. Bring to a boil and cover. Remove from heat. Set aside for 8 minutes. Place in cold water to cool, then peel and slice in half.
Assemble the salad in a large dish. Arrange lettuce, green beans, eggs, tomatoes, olives, and tuna. Drizzle with dressing and sprinkle with parsley right before serving.