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Epicurious
Bon Appétit

Antipasto Niçoise

By Zaynab Issa

3.0

(2)

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

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