This version of the classic French nicoise salad is a vibrant entree for a Mother’s Day brunch or al fresco lunch. A nicoise salad is the sum of its components, however many variations abound. The original salad was simple, influenced by the Mediterranean climate and the abundance of tomatoes, olive oil, and anchovies in Nice. Over time, numerous additions (and opinions) begat as many iterations. This rendition is more California in style, inviting the bounty of the spring and summer garden to join the plate—namely, green beans, potatoes, tomatoes, and lettuce.
Once you’ve gathered the ingredients, the salad requires simple do-ahead prep for easy assembly before serving. The beans, potatoes, and eggs should be cooked in advance and allowed to cool. Be sure to use a high-quality oil-packed tuna; the olive oil adds welcome richness and flavor to the tuna. Then comes the fun part: assembling the salad. Sure, you could simply muddle the ingredients together on a plate, but with some thoughtful arrangement, you can create a visually appealing platter, worthy of a central place on the table.
