Any way Niçoise: Easy variations of the classic recipe

Ingredients for Any way Niçoise

• 180 ml extra-virgin olive oil

• 60 ml fresh lemon juice

• 30 ml Dijon mustard

• 5 ml honey

• 5 ml freshly ground black pepper

• 5 ml kosher salt, plus more

• 6 large eggs

• 450 g green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger

• 480 g halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes

• 360 g shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas

• Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)

• Flaky sea salt

How to make Any way Niçoise

1. Whisk together the oil, lemon juice, mustard, honey, pepper, and 1 tsp salt in a medium bowl. Set the dressing aside.

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

3. Meanwhile, add the green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender. If using a combination of vegetables, cook them separately: green beans or asparagus for 2–4 minutes, or potatoes for 10–15 minutes. Using a slotted spoon, transfer the vegetables to the bowl of ice water and let sit until cold, about 3 minutes. Transfer to paper towels and pat dry.

4. To serve, slice the eggs in half and arrange them on a platter with the cooked and raw vegetables and protein. Top with pickled ingredients, sprinkle with sea salt, and drizzle some reserved dressing over the top. Serve the remaining dressing alongside.

5. Do Ahead: The dressing can be made up to 5 days in advance; cover and chill. The eggs can be boiled and the vegetables blanched up to 2 days ahead; cover and chill separately.

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.