West Coast Niçoise Salad

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier alternative with omega-3 fatty acids, while mackerel is often cheaper.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives can be more budget-friendly.

Line up the stems of the green beans and trim the ends all at once for quick prep.

Bring a pot of salted water to a full rolling boil for blanching the green beans.

Place a steamer basket in another pot for steaming the eggs instead of boiling them.

Steam the eggs for 12-15 minutes depending on desired yolk doneness.

Simmer tiny baby potatoes gently instead of boiling to prevent them from becoming starchy.

Drain the baby potatoes and spread them on an aluminum tray to steam off and dry.

Blanch the green beans in boiling salted water for a few minutes until just tender, then drain and spread on an aluminum tray to dry without shocking them in ice water.

Mince fresh thyme for the vinaigrette, using about one tablespoon.

Chop one tablespoon of minced shallot and one clove of garlic, then grate the garlic for the vinaigrette.

Zest a lemon and add the zest to the vinaigrette mixture.

Add about two tablespoons of fresh parsley to the vinaigrette mixture.

Add one teaspoon of Dijon mustard and one tablespoon of honey to the vinaigrette mixture.

Add four tablespoons of acid, either four tablespoons of lemon juice or a combination of two tablespoons of lemon juice and two tablespoons of apple cider vinegar.

Season the vinaigrette with half a teaspoon of pepper and three-quarters of a teaspoon of salt, then whisk until combined.

Slowly pour in half a cup of extra virgin olive oil while whisking the vinaigrette until emulsified.

Assemble the salad with the cooked vegetables and salmon after preparing the vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens