Here is our healthier take on a classic French Nicoise Salad. We’ve ditched the potatoes and a lot of the oil. We’ve also opted for seared sushi grade Ahi Tuna as opposed to the canned stuff you’ll find on many restaurant versions of the Niciose. We reduced sodium by ditching the anchovies, slicing a smaller number of olives into tinier pieces to more evenly distribute saltiness, and nixed salt in the lemon-dill vinaigrette. A rainbow of delicately sliced veggies amp color, crunch and a myriad of nutrients alongside ample muscle-building protein from the eggs and the Ahi. By the way, I chose to scramble those eggs as we liked the textural change, and Whitney the Wierdo won’t eat hard-boiled eggs.
INGREDIENTS
*As always, please use organic ingredients for YOUR health!
1/2 lb Sushi Grade Ahi Tuna
1 cup cherry tomatoes, chopped into halves
1 1/2 cups haricot vert, steamed, cooled & chopped
1/4 cup olives, chopped
1/2 cup fennel, finely diced
1/2 cup radish, finely diced
1/4 cup red onion, finely diced
2 egg whites, scrambled
2 egg yolks, scrambled
Zest & juice from 2 lemons
4 cups mixed salad greens, such as spinach, kale & swiss chard
1 1/2 Tbsp olive oil
1/4 cup fresh dill, finely diced
Fresh ground black pepper
Client photo credit: Jaclyn Friedman!
DIRECTIONS
Coat the ahi in some of the black pepper. In a hot pan, sear the tuna for 90-120 seconds on each side. Then set aside.
For the dressing, combine the lemon juice, lemon zest, olive oil and dill and blitz with an immersion blender for 30 seconds.
On a platter, spread the greens evenly, add the diced tomatoes, olives, onions, radishes, haricot vert and eggs. Then add some of the dressing and lightly toss.
Now slice the ahi, remembering to slice against the grain in a single movement to get perfect slices. Place the tuna on top of the salad and drizzle with a tiny bit more dressing.
Enjoy your delicious Nicoise Salad immediately!
