Name: Antipasto Niçoise
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 bunch asparagus, trimmed; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1½ lb. baby red potatoes, scrubbed; 4 large eggs; Zest and juice of 1 lemon; ½ cup thinly sliced hot cherry peppers or peperoncini, plus 2 Tbsp. brine; 1 tsp. pure maple syrup; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; Freshly ground pepper; 1 8-oz. jar marinated grilled artichoke hearts, drained; 3 oz. Parmesan, thinly sliced, broken into shards; 6–7 oz. tuna fillets in oil (2 cans or 1 jar), drained; Flaky sea salt; Lemon wedges (for serving)

Antipasto Niçoise on a white plate placed on a grey fabric surface

Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams

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 notes