Aran Goyoaga’s Niçoise Salad
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INGREDIENTS
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4 large eggs
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1 pound (454g) baby purple or red potatoes, halved if large
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12 ounces (340g) haricots verts? or green beans
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5 tablespoons extra-virgin olive oil, divided
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1 tablespoon capers, drained and patted dry with a paper towel
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2 tablespoons red wine vinegar
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2 teaspoons Dijon mustard
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2 tablespoons finely chopped dill sprigs, plus more for garnish
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1 teaspoon flaky sea salt
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3 cups mixed greens
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8 ounces (225g) bonito tuna packed in olive oil, drained
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bonito tuna
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8 ounces (225g) grape tomatoes, halved
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2 avocados?peeled, pitted and quartered
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4 ounces (115g) Nic?oise olives
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½ cup pickled radishes
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