• jahan lakhani

Salade Niçoise


This salad has been there for me at the best of times and the worst of times. When chaos has distracted me from spending quality time with my grocery store or when I have been soaked by Dublin's constant rain, I often find myself back together with this classic. Somehow my fridge always has the right ingredients to put together this hearty salad. In my take on the niçoise, I omit the anchovies and sometimes the olives (depending on how prepared my fridge is).

Remember this salad on the days you stand in front of your practically empty fridges, wishing something will magically appear. The combination of warm and cold ingredients and balance of carbs, veggies and protein, make this the perfect healthy comfort food.

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Serves 2

INGREDIENTS

For the Salad

2 hard boiled eggs

1 small red potato with skin, cut into small pieces, boiled

1 cup green beans, steamed

1 can flaked white tuna (or if you are feeling fancy you can sear your own tuna)

1 cup of cherry tomatoes, sliced in half

2 pinkie-length segments of cucumber, sliced

4 cups of red leaf lettuce (or any kind you like)

Olives (optional)

For the Dressing

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1/2 tsp dijon mustard (or to taste)

METHOD

Place eggs into a pot of boiling water and allow to cook until hard boiled (about 10 minutes).

In another pot of boiling water, place cubed potato and allow to cook (about 10 minutes).

Use a vegetable steamer over the pot of potatoes, and steam the green beans (I use the same pot to minimize clean up effort, but you can also use a new pot).

Drain the can of tuna and set aside.

Wash and tear the lettuce into bite sized pieces.

Slice the cherry tomatoes and cucumbers.

In a small bowl, mix oil, vinegar and dijon mustard to taste.

When eggs, potatoes and beans are done, drain them and set aside. Peel the boiled eggs.

To serve, divide lettuce, cucumbers, tomatoes and potatoes into two bowls.

Cut beans in half or thirds and place them on top of the salad.

Flake half a can of tuna onto each of the bowls.

Slice the hard boiled eggs and place on top of salad.

Drizzle with the balsamic dressing mixture and enjoy!


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