Niçoise Salad

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  0.5 tbsp Olive oil

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

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp Dill, Fresh
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  0.5 lbs Potato, Baby
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  1 cup Green Beans
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  4 cup 4 cups water ($0.00)
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  4 Egg, Whole, Large(176g)
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  2 Lettuce, Romaine(1252g)
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  1 cup Tomato, Cherry
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  1 Yellow Onion(55g)
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  7 Radishes(32g)
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  1 Cucumber(201g)
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  0.3 cup Olives, Black, Canned, Pitted
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  10 oz Canned Tuna
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  1 1 Pinch Salt And Pepper, To Taste ($0.10)

Instructions

1. 1Whisk together the olive oil, garlic powder, onion powder, and fresh dill in a small bowl; set the dressing aside.
2. 2Quarter the baby potatoes, toss with half the dressing until evenly coated, spread on a baking sheet, and roast at 400°F for 25–30 minutes over medium-high heat, 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 cook 3 minutes until bright green and crisp-tender; 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 under cold water, cool completely, and halve.
5. 5Chop the romaine lettuce, halve the cherry tomatoes, thinly slice the onion, quarter the radishes, chop the cucumber, and drain the black olives; combine 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; add to the vegetable bowl along with the cooled roasted potatoes, blanched green beans, and hard-boiled eggs, then toss gently to combine.
7. 7Divide the salad evenly into 6 airtight containers while all components are cool, drizzle lightly with the reserved dressing, and season with salt and pepper.
8. 8Refrigerate until ready to serve.