Ingredients
1 pound carrots, peeled, halved, and cut into 1 1/2-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon capers, rinsed
8 ounces haricots verts, trimmed and cut into 1 1/2-inch pieces
4 large eggs
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
2 hearts of romaine, chopped
1 pint cherry tomatoes, halved
1/2 cup small black olives, preferably Niçoise
Preparation
Preheat oven to 400°F. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more.
Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper.
Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing.
