If one of your resolutions for 2021 was to eat healthier but struggle with having the time to prepare healthy meals, we’re here to help you!
A nicoise salad is the perfect way to fill up on something hearty that packs a punch, both in flavour and completely guilt free. This is the perfect quick and easy lunch to whip up, great to eat in between your Zoom meetings, or even during them! Just don’t forget to turn on your Mute button!
Here is our take on a classic Nicoise salad:
Ingredients:
- 1 pound of red potatoes, sliced 1/3 inch thick
- Kosher salt
- 2 tablespoons dry white wine
- 1 cup of trimmed green beans
- 4 eggs
- 1/4 cup white wine vinegar
- 2 tablespoons of minced shallots
- 2 tablespoons dijon mustard
- 1 tablespoon chopped fresh thyme
- Freshly ground pepper
- 3/4 cup extra-virgin olive oil
- 8 cherry tomatoes, halved
- 1 head of lettuce, separate the leaves
- 6 trimmed radishes, quartered
- 2 cans of tuna packed in Olive oil, drained (or fresh Tuna)
- 1/2 cup nicoise olives
- 2 tablespoons capers
- 2 tablespoons anchovies (optional)
Instructions:
Step 1: Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender for about 5 minutes. Drain and transfer to a medium bowl; drizzle with wine and let cool.
Step 2: Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with ice water. Add the trimmed green beans to the boiling water; cook until crisp and bright green, which should take 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Step 3: Place your eggs in the original saucepan used to simmer the potatoes, and cover with cold water up to about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand for at least 10 to 12 minutes. Drain, and then run under cold water to cool. Peel them under cold running water to stop them from cooking further.
Special Tip: If you don’t have the stovetop space or simply don’t want to reuse a saucepan – we also recommend using our egg cooker – perfect to get your eggs to the consistency you want for your salad, without any fuss!
Step 4: Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Step 5: Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-boiled eggs.
Step 6: Divide the lettuce among 4 plates. Arrange the potatoes, trimmed green beans, radishes, capers, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, and then add the tomatoes to the plates. Drizzle with the dressing and top with the nicoise olives.
Just like that, you’ve whipped up a delicious and satisfying salad at home! We hope that you continue eating well into the New Year and enjoy cooking new recipes and sharing your creations with us! Tag us on Instagram @stokesstores and use the hashtag #StokesMoments so we can see them. Enjoy!