Recipe: Niçoise Salad (Naturally Gluten and Dairy Free)

I love having salad for a meal, particularly accompanied by a nice bowl of soup.  This salad is one that I love because it's filling, full of protein, and great for any season. 

My recipe is a loose take on the traditional recipe.  I've omitted what I don't really like and substituted in flavours that I prefer.  That's the beauty of such a versatile recipe. 

A few subtle changes and the salad can be adjusted to suit anyone's preference.








Salade Niçoise
(serves 4-6)

For the Salad
1 large head lettuce or 1 box salad (a soft lettuce, like a Boston, works best)
1/2 lb green beans
4-6 mini potatoes, boiled and quartered
12 cherry tomatoes, halved
1 can tuna, water packed
4 hard boiled eggs, quartered
1/3-1/2 cup pitted black olives, roughly chopped
salt and pepper
1/4 bunch chopped parsley

Vinaigrette:
1/2 cup olive oil
1/2 tsp. dijon mustard
1/2 tsp. wine vinegar
salt and pepper to taste

The traditional presentation is to arrange the lettuce as a bed on the platter, place the potatoes in the middle, the beans at either end and the rest of the ingredients placed strategically over the lettuce.  I just through it all in a bowl with the vinaigrette, toss and serve.  If I'm serving it to guests, I go the extra mile.  For myself, I can't be bothered!

I always feel like I should be sitting on a terrace in the south of France with a glass of wine and a view of the sea.  One can dream!