Tuna-Less Nicoise Salad

Heather Cox

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  • Ingredients

    • “The key to this salad is having everything pre-prepared and then just throwing it all together when you’re ready to eat.” 
      Serves 2
      • 2-3 eggs, hard boiled, peeled and sliced in half
      • big handful of green beans, ends cut off and blanched
      • 4-6 potatoes (depending on their size) boiled, peeled and sliced into quarters
      • handful or 2 of kalamata olives, pitted
      • 1 large tomato cut into big chunks (heirlooms are great at this time of year)
      • 2 big handfuls arugula
      Option 1: Anchovy Vinaigrette
      • 1/4-1/2 cup olive oil
      • 2 tbsp red wine vinegar
      • 1 tbsp lemon juice
      • 4 anchovy fillets, ground to a paste in a mortar and pestle
      • pinch sea salt and black pepper
      Option 2: Lemon and Hemp seed dressing
      • 1/4 cup olive oil
      • pinch sea salt + black pepper
      • 2-4 tbsp lemon juice
      • 1 shallot, finely diced
      • 1 tsp dijon mustard
      • 1 tbsp hemp seeds
  • The Prep

      1. Make your dressing of choice by either throwing all of the ingredients into a mason jar with a lid and shaking until mixed or whisk together in a bowl.
      2. Arrange the salad ingredients on a plate starting with the arugula first. Then add in the beans, potatoes, eggs, tomatoes and olives.
      3. Drizzle with the dressing and a little cracked pepper and enjoy with a nice cold glass of rose!