Antipasto gets the niçoise salad treatment in this highly riffable, dinner-worthy mash-up of two classics. Briny pickled peppers and oil-packed tuna pair with tender, fresh asparagus and jammy soft-boiled eggs to make this bountiful platter. Because it’s best served chilled or at room temperature, there’s no rush to get the finished plate to the table; blanch and shock the vegetable and eggs in advance and keep them in the fridge until you’re ready to assemble.
What you’ll need
Paring Knife
$10 At Amazon
Large Pot
$55 $48 At Amazon
Large Bowl
$18 At Amazon
Mesh Sieve
$13 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
¾
1½
4
½
1
2
1
3
6–7
Need to make a substitution?
Preparation
Step 1
Cook 1 bunch asparagus, trimmed, in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using tongs or a slotted spoon, transfer to a large bowl of ice water.
Step 2
Add 1½ lb. baby red potatoes, scrubbed, to pot and simmer gently until fork-tender, 17–22 minutes. Transfer to bowl with asparagus. Return water in pot to a simmer, carefully add 4 large eggs, and cook 7 minutes for a slightly runny yolk or 10 minutes for a firm yolk; transfer eggs to bowl with vegetables.
Step 3
Meanwhile, whisk zest and juice of 1 lemon, 2 tbsp. hot cherry pepper or peperoncini brine, 1 tsp. pure maple syrup, 2 Tbsp. extra-virgin olive oil, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; season dressing with freshly ground pepper. (Don’t worry if it tastes slightly salty, the potatoes can take it.)
Step 4
Remove eggs from ice water, peel, and slice in half.
Step 5
Drain potatoes and asparagus and pat dry. Slice potatoes in half, or quarters if large. Transfer potatoes to bowl with dressing and toss with a slotted spoon to coat. Using spoon, transfer potatoes to a platter, piling on one side.
Step 6
Toss asparagus in remaining dressing and arrange on platter next to potatoes. Mound one 8-oz. jar marinated grilled artichoke hearts, drained, then ½ cup thinly sliced hot cherry peppers or peperoncini, 3 oz. Parmesan, thinly sliced, broken into shards, and 6–7 oz. tuna fillets in oil (2 cans or 1 jar), drained, in separate piles on platter; top with reserved egg halves. Spoon any remaining dressing over, then drizzle with oil. Season with flaky sea salt and black pepper and serve with lemon wedges.