Salade Niçoise

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:

Salad Nicoise

lettuce (shredded) – we tend to use Romaine or Butter lettuce
asparagas or green beans (lightly steamed and cooled)
tomatoes (quartered)
olives (we prefer kalamata)
tuna (canned or fresh) – when we use fresh tuna, we pan fry it
eggs (hardboiled and quartered)

  1. Arrange in a bowl for each person.
  2. Lightly salt and pepper.
  3. Drizzle with olive oil and red wine vinegar.



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