Eat the Rainbow with a Summer Salade Niçoise | Kaiser Permanente

1. Make the dressing. Start by making garlic paste by sprinkling minced garlic with a pinch of salt, then use the edge of a chef’s knife to mash into a paste. 2. In a jar, combine garlic paste, olive oil, lemon juice, mustard, shallot, tarragon, and pepper to taste. Shake until well combined.3. Boil the eggs. My foolproof method for cooking a hard-boiled egg that’s easy to peel and has a perfectly yellow yolk: Place room-temperature eggs in a pot with enough cold water to cover them about an inch, bring water to a boil over high heat, then remove the pot from heat, cover, and let stand for 10 minutes exactly. After 10 minutes, drain hot water and replace it with cold or ice water to stop the cooking process, then let cool completely before peeling and slicing in half lengthwise.4. If making a plant-based salad, marinate chickpeas with minced garlic, olive oil, and salt for at least 10 minutes.5. Toss potatoes and haricots verts with enough vinaigrette to coat.4. Arrange all components beautifully on a platter, placing contrasting colors next to each other. Drizzle additional vinaigrette over the entire salad and finish with a few grinds of pepper.