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A classic made even better with 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀. This vibrant Niçoise salad layers tender baby potatoes, crisp green beans, briny olives, and bright cherry tomatoes with hearty tuna and artichoke hearts. The eggs add a rich, satisfying source of protein that ties it all together. Drizzle with a zesty lemon Dijon vinaigrette for a wholesome, flavor packed meal that’s as beautiful as it is balanced. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 4 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀, halved or quartered • 1 cup Canned Tuna in Water, drained • or Seared Fresh Tuna, sliced • 8 oz Baby Potatoes, yellow or red • 1 cup Green Beans, trimmed • 4 Artichoke Hearts, halved • 3 cups Salad Greens, up to 4 cups, washed and dried • 1 cup Radishes, quartered • 1 cup Cherry Tomatoes, halved • 1/2 cup Nicoise Olives, pitted, halved • or Kalamata Olives • 2 Tbsp Fresh Parsley, chopped • to taste Sea Salt • to taste Black Pepper • 2 Tbsp Fresh Lemon Juice • 1 tsp Dijon Mustard • 4 Tbsp Extra-Virgin Olive Oil • to taste Salt • to taste Black Pepper 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Place the Baby Potatoes (8 oz) in a large pot and cover with cold water by about 1 inch. Add a pinch of salt, bring to a boil, then reduce heat and simmer until tender, about 10–15 minutes. Drain and let cool slightly, then slice in half. 2. Bring a small pot of water to a boil and prepare a bowl of ice water. Add the Green Beans (1 cup) to the boiling water and cook for 2–3 minutes until bright green and slightly tender. Immediately transfer to the ice water to stop cooking, then drain and pat dry. 3. In a small bowl, whisk together Lemon Juice (2 Tbsp) and Dijon Mustard (1 tsp). Gradually add Extra-Virgin Olive Oil (4 Tbsp) while whisking until combined. Season with Salt (to taste) and Black Pepper (to taste). to taste. 4. On a large platter, lay the Salad Greens (3 cups) as a base. Arrange the cooked potatoes, green beans, Artichoke Hearts (4), Radish (1 cup), Cherry Tomato (1 cup), Nicoise Olive (1/2 cup), 𝗘𝗴𝗴𝗹𝗮𝗻𝗱’𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 (4) and Canned Tuna in Water (1 cup). 5. Drizzle the vinaigrette over the salad. Sprinkle with Fresh Parsley (2 Tbsp), Sea Salt (to taste) and Black Pepper (to taste). 6. Serve immediately or refrigerate until ready to eat.