Niçoise-Style Chopped Salad

Niçoise-Style Chopped Salad
TOTAL TIME: 0:30
PREP: 0:10
COOK: 0:20
SERVES: 4

INGREDIENTS


8 oz. green beans, trimmed and halved
4 large eggs
8 oz. oil-packed canned tuna, drained
1/4 c. olive oil
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
kosher salt
Black pepper
2 romaine hearts, sliced
8 oz. oil-packed canned tuna
2 c. cherry tomatoes, halved

DIRECTIONS


1- Bring a medium saucepan of salted water to boil over medium-high heat. Cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.

2- Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.

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