Salad Nicoise
Here is my version of this popular salad! Feel free to mix and match your favorite items or throw in other things as well such as roasted peppers, pomegranates, oranges, mushrooms and sprouts. If you don’t like anchovies substitute them with dijon mustard and keep the rest of the dressing the same.
| Servings: people USA imperial/metric conversion: |
Print Recipe
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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 sweet potato finely chopped
- 1 box sugar snap peas
- 1 box cherry tomatoes
- 1 cup Olives
- 4 ounces butter lettuce
- 1 can tuna drained
- 4 ounces butter lettuce
- 1 clove garlic zested
- 1 can anchovies drained and finely chopped
- 3 lemons juiced
- 1 tablespoon sugar
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil. Add the sweet potato and cook for 5 minutes, mixing often.
- In last minute add the sugar snap peas and cook for 1 more minute.
- While they are cooking, in a large salad bowl, add the remaining olive oil, lemon juice, garlic, anchovies and honey and whisk well.
- Place sweet potatoes and sugar snap peas in the bowl.
- Add the tomatoes, olives, lettuce and tuna. Mix well and serve. Salt to taste
Notes & Tips:
I chose not to put eggs into this but you for sure can! Try a twist and make them sunny side up or even scrambled!!
