- 4 red potatoes, quartered
- 1/2pound green beans, trimmed
- 1 1/2teaspoon olive oil
- 4 tuna steaks (4-6 ounces each)
- sea salt and ground black pepper, to taste
- 1 anchovy fillet or 1 teaspoon anchovy paste, optional*
- Juice of 1 lemon
- 2 garlic cloves, minced and mashed to a paste
- 1/4teaspoon sea salt
- 1/8teaspoon ground black pepper
- 1 large organic egg*
- 1/2teaspoon Dijon mustard
- 1/2teaspoon Worcestershire sauce
- 1/2cup extra-virgin olive oil
- 4cup chopped romaine lettuce or 1 head romaine lettuce, chopped
- 1 jar artichoke hearts, drained
- 4 eggs, hard boiled and sliced (for instructions see THE WHOLE MEAL Suggests below)
- 1cup kalamata black olives
- 1/4cup green brined olives
- 1cup red onion, thinly sliced
- 3 plum tomatoes, quarter
- 1 loaf whole grain bread
You could easily substitute canned tuna for the tuna steaks. I am sure other meats would be delicious such as sirloin strips or chicken breasts. A great vegetarian substitute is white beans.
*While the anchovy adds amazing and distinct flavor to the dressing that is typical of a Nicoise salad, you can leave this ingredient out. You could, likewise, leave out the raw egg from the dressing if you do not have access to high quality organic eggs or if you are squeamish about consuming raw eggs.
Can you imagine this salad with a light red wine and a rustic Italian rosemary olive bread? Tres Bien!
Fool-Proof Boiled Eggs:
Place eggs in a pot of cold water (enough water to cover the eggs completely). Add enough salt to the water so it tastes salty (makes the eggs easier to peel). Cover and bring to a boil. As soon as the water boils, turn off the heat, and keep the lid on. Let the eggs sit in the warm water for 10-15 minutes. Chill the eggs by placing them in an ice bath for a few minutes. If using right away, peel them when they are cool enough to handle.