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Salade Nicoise

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Salade Niçoise

From the South of France, this salad is a class act. Traditionally made with anchovies, we have updated with fresh tuna. Use all organic ingredients.

Salad Ingredients
1 headorganic romaine lettuce leaves, washed and dried
1 lborganic green beans, steamed and cooled
2organic Yellow Finn potatoes, sliced, steamed and cooled
1 Corganic cherry tomatoes
6-8 oztuna, fresh wild-caught, cooked and cooled
1/2 CKalamata olives
1red onion, thinly sliced in rings
2organic eggs, hard-boiled
1 Tfresh basil, chopped
2 Tfresh parsley, chopped
Dressing Ingredients
3/4 Cextra virgin olive oil
1clove fresh garlic, pressed
1 1/2 tspsea salt
2 tspprepared mustard, Dijon style
2 Traw apple cider vinegar
1 tspfresh thyme, chopped, or ½ tsp dried
fresh ground pepper, to taste
Directions
Place lettuce leaves on a large platter. Arrange veggies on top. Place the flaked tuna in the center. Place quartered eggs and olives around the edges. Sprinkle herbs over all. In a separate bowl, beat dressing ingredients together with a fork. Pour dressing on just before presenting, letting guests select what they want from the salmagundi.

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