A traditional Niçoise Salad on a bed of Kale for an extra dose of supernutrients! Ingredients include tuna, eggs, tomatoes, green beans, potatoes and olives. A pescatarian and gluten-free dish perfect for lunch or as an aperitif. Recipe options for those on a low carb diet.
- FOR SCREWING:
- ¼ cups Olive oil
- 2 tablespoons Lemon Juice with White Wine Vinegar
- 1 tbsp Finely chopped shallot
- ¼ teaspoons Dried basil
- ⅛ teaspoons Dried oregano
- ⅓ teaspoons Dijon Mustard
- 2 tablespoons Olive oil
- FOR THE SALAD:
- 150 grams Small young potatoes
- 4 whole Boiled eggs
- 85 grams Green beans, cut and trimmed
- 6 cups Kale, chopped
- 2 cans (approx. 5 oz. size) Tuna in oil
- 85 grams Cherry tomatoes, halved
- 20 whole Olives, pitted
Add all dressing ingredients in a small container or jar and shake vigorously. Put aside.
Rinse the potatoes thoroughly and prick them with a fork. Transfer to a microwave-safe container or plate and microwave on high power until tender, about 6-8 minutes. Flip the potatoes halfway through cooking. Once cooked, allow the potatoes to cool until they can be safely handled. Cut in half or quarters and set aside.
While the potatoes are in the microwave, boil a small pot of water on the stove. Add the eggs directly from the refrigerator to the boiling water and cook for 7 minutes. After 7 minutes, use a slotted spoon to remove the eggs and immediately plunge them into a bowl of ice water for 1-2 minutes to stop the cooking. Eggs should be cool enough to peel at this point. Put aside.
While the water is still boiling, drop the green beans into the pan for 1 minute. Remove and run under cold water for one minute. Put aside.
Place the chopped kale in a large bowl with 2 tablespoons of olive oil and massage the leaves with your hands for 2-3 minutes.
Assemble the salads by dividing the massaged kale evenly between the bowls. Top with remaining ingredients: tuna, eggs, potatoes, green beans, tomatoes and olives. Drizzle with 1 to 2 tablespoons of dressing on each salad and enjoy!