Niçoise Salad - Bravabod

There's a wide variety of salad Niçoise recipes out there, all claiming to be the authentic version of the classic French salad. This one, is inspired directly from my time living in the region. There's no boiled potatoes or green beans, but rather, there is an abundance of crisp bell peppers, sliced radish, and firm tomato. All served over a delicate bed of greens and topped with tuna, egg, and olives. Anchovies are traditional, but not obligatory. The dressing is a simple blend of vinegar and olive oil, which is usually served at the table and added separately.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1 (5 ounce) can tuna, packed in olive oil
  • 3 cups spring mix
  • 1/2 red and/or green bell pepper
  • 2 radishes, thinly sliced
  • 1 roma tomato
  • 1 hard boiled egg
  • pitted black olives, to taste
  • 3 anchovies (optional) Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon good quality balsamic vinegar
  • lemon wedges (optional, for serving)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Thinly slice the bell pepper and radishes. Chop the egg and tomato into wedges. Lightly drain the tuna. Set aside.
  2. Step 2: Whisk together the vinaigrette ingredients with a fork.
  3. Step 3: Toss the greens with half of the dressing. Portion the lettuce onto a serving plate and layer with the vegetables, egg, tuna, olives, and optional anchovies. Pour additional dressing on top, to taste.
  4. Serve: Enjoy with a few extra cracks of black pepper and perhaps some fresh crusty bread or baguette.
Nutrition

There's a wide variety of salad Niçoise recipes out there, all claiming to be the authentic version of the classic French salad. This one, is inspired directly from my time living in the region. There's no boiled potatoes or green beans, but rather, there is an abundance of crisp bell peppers, sliced radish, delicate greens, and firm tomato. Rather than using tuna or egg, this plant-based Niçoise uses seasoned chickpea or white beans and creamy avocado sprinkled with black salt. The dressing is a simple blend of vinegar and olive oil, which is usually served at the table and added separately.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 3 cups spring mix
  • 1/2 bell pepper (I used a mix of red and green)
  • 2 radishes
  • 1 roma tomato
  • 1/2 avocado, diced
  • 1/8 teaspoon black salt / Kala Namak (optional, Note 1)
  • pitted black olives, to taste Beans
  • 1 (15 ounce) can white or garbanzo beans, drained and rinsed
  • 2 teaspoons capers, with brining liquid
  • 1 tablespoon olive oil
  • 1 tablespoon olives, chopped (optional)
  • 1 teaspoon dried oregano
  • salt and black pepper, to taste Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon good quality balsamic vinegar
  • lemon wedges (optional, for serving)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Add the drained and rinsed beans to a small mixing bowl. Add the capers, oil, oregano, salt, and pepper. Stir to combine. Mash it lightly with a fork to create additional texture. Set aside.
  2. Step 2: Thinly slice the bell pepper and radishes. Chop the tomato into wedges. Next, sprinkle the optional black salt over the avocado pieces and toss to combine. Set aside.
  3. Step 3: In a small bowl, whisk together the vinaigrette ingredients with a fork.
  4. Step 4: Toss the greens with half of the dressing. Portion the lettuce onto a serving plate and layer with the vegetables, salted avocado, olives, and bean mix. Pour additional dressing on top, to taste.
  5. Serve: Enjoy with a few extra cracks of black pepper and perhaps some fresh crusty bread or baguette.

Recipe Notes

Note 1: Black salt (Kala Namak) lends a natural 'eggy' flavor the avocado. Don't overdo it though - using too much can ruin the taste of a dish.

Note 2: No capers? Substitute every 2 teaspoons of capers with 1 heaping tablespoon of chopped olives.

Nutrition

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Niçoise Salad

PT10M 1 (5 ounce) can tuna, packed in olive oil 3 cups spring mix 1/2 red and/or green bell pepper 2 radishes, thinly sliced 1 roma tomato 1 hard boiled egg pitted black olives, to taste 3 anchovies (optional) 3 tablespoons extra-virgin olive oil 1 tablespoon good quality balsamic vinegar lemon wedges (optional, for serving) salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Serving

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