It’s salad weather here, so I thought I’d share some of our favourites.
Often our salads are a kitchen-sink affair, made with whatever vegetables we have in the fridge. But sometimes it’s nice to follow a recipe and have something a bit more distinctive.
Here’s our paleo ode to Salade Niçoise:
lettuce (shredded) – we tend to use Romaine or Butter lettuce
asparagas or green beans (lightly steamed and cooled)
olives (we prefer kalamata)
tuna (canned or fresh) – when we use fresh tuna, we pan fry it
eggs (hardboiled and quartered)
- Arrange in a bowl for each person.
- Lightly salt and pepper.
- Drizzle with olive oil and red wine vinegar.