Niçoise Salad

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  Olive oil(8g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic powder(3g)
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  Onion powder(3g)
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  Dill, Fresh(3g)
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  Potato, Baby(227g)
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  Green Beans(240g)
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  4 cups water ($0.00)
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  Egg, Whole, Large
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  Lettuce, Romaine
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  Tomato, Cherry(240g)
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  Yellow Onion
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  Radishes
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  Cucumber
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  Olives, Black, Canned, Pitted(60g)
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  Canned Tuna(142g)
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  1 Pinch Salt And Pepper, To Taste ($0.10)

Instructions

1. 1Combine the olive oil, garlic powder, onion powder, and fresh dill in a small bowl and whisk until blended; set the dressing aside.
2. 2Quarter the baby potatoes and toss them in the olive oil spice blend until evenly coated, then spread on a baking sheet and roast at 400°F for 25–30 minutes, stirring halfway through, until golden brown and fork-tender.
3. 3While the potatoes roast, bring 4 cups of water to a rolling boil in a medium pot over high heat, add the green beans, and blanch for 3 minutes until bright green and crisp-tender, then immediately transfer to an ice bath to stop cooking and set aside.
4. 4Place the large eggs in a separate pot, cover with cold water, bring to a boil over high heat, then remove from heat, cover, and let sit 10–12 minutes until hard-cooked; peel, cool under cold water, and halve.
5. 5Chop the romaine lettuce, halve the cherry tomatoes, thinly slice the onion, quarter the radishes, chop the cucumber, and drain the canned olives; place all prepared vegetables in a large bowl.
6. 6Drain the canned tuna in a colander and break apart with a fork into bite-sized pieces.
7. 7Add the cooled roasted potatoes, blanched green beans, hard-boiled eggs, and tuna to the vegetable bowl and toss gently to combine.
8. 8Divide the salad evenly into 6 airtight containers while all components are still cool, drizzle lightly with the reserved dressing, and season with salt and freshly ground pepper; refrigerate until ready to serve.