Nicoise Dressing
Ingredients
- 6 TBSP extra-virgin olive oil
- 4 TBSP lemon juice
- 2 TBSP minced shallot
- 2 tsp minced fresh thyme
- 2 tsp Dijon mustard
- 4 anchovies, rinsed and minced
- ½ tsp salt
- ⅛ tsp pepper
Instructions
- Whisk all ingredients until combined
- Warm jammy eggs: bring water to a medium boil, add eggs. Cook for 8 minutes then transfer to ice water for 30 seconds, then peel and slice in half
- Serve dressing over a salad of field greens, cold small yellow or red potatoes, good-quality oil-packed tuna, capers, and jammy eggs.
