White Bean Niçoise-Style Lunch Salad with Jammy Eggs

Prep the vegetables and beans: drain and rinse the cannellini beans, halve the baby potatoes and cherry tomatoes, trim the green beans, halve the olives, and mince the garlic.

Place the baby potatoes in a large saucepan, cover with water, and bring to a boil. Cook until fork-tender, about 10 to 12 minutes, adding the green beans during the last 3 minutes.

Drain the potatoes and green beans in a colander. Rinse the green beans briefly with cool water to stop the cooking, then let everything drain well.

Use pasteurized shell eggs for jammy yolks; cook ordinary eggs until both whites and yolks are firm. Lower eggs into gently boiling water. For pasteurized jammy eggs, start with about 7 minutes cooking, then cool in cold water for 3 minutes. Serve fully cooked eggs to pregnant people, young children, older adults and people with weakened immune systems.

Peel the eggs and cut them in half. Keep the eggs aside so they remain a jammy egg accent rather than the main protein.

In a small bowl, whisk together the olive oil, red wine vinegar, gluten-free Dijon mustard, garlic, kosher salt, and black pepper until smooth and emulsified.

In a mixing bowl, combine the cannellini beans, potatoes, green beans, cherry tomatoes, and Kalamata olives. Add the dressing and toss gently until the salad is evenly coated.

Divide the salad among 4 containers or plates. Top each serving with half a jammy egg and serve chilled or at room temperature; for meal prep, store the eggs separately until ready to eat.