Combining cool culinary trends of chopped salad, layered salads and Mason jars in one, Chef John presents his clever version of the classic Nicoise salad. Layer into a Mason jar cubed potatoes tossed in olive oil, blanched green beans, tuna packed in oil, halved cherry tomatoes, black olives, hard-boiled egg, an anchovy fillet and chopped Italian parsley. Give your Nicoise some Norcal flavor with a creamy avocado vinaigrette made from anchovy fillets, Dijon mustard, lemon juice, champagne vinegar, minced shallot, tarragon, black pepper, cayenne, olive oil and of course, fresh avocado. Pour dressing right in the Mason jar, shake and eat right from the jar, too, or shake in the jar, serve and drizzle with the dressing. Any way you eat it, this salad is so many layers of delicious! Get the recipe for Layered "Norcal" Nicoise Salad.