Niçoise Salad originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil. In this salad we substitute the tuna for hearthhealthy sardines! Niçoise olives are grown only in the French Riviera, and due to a low crop yield, olives harvested are mostly sold and consumed within France. You can get your Niçoise olives at North Tisbury Farm but you can substitute with any variety you’d like.
This salad is super easy to prepare, highly nutritious, and very filling. It’s full of healthy proteins, oils and a variety of healthy vegetables. Perfect for a filling lunch, or as a light supper.
Serves 4 people
INGREDIENTS
1 cup diced sweet potato (1/2 medium sweet potato)
1 tablespoon olive oil
½ teaspoon of sea salt
4 eggs
10–12 string green beans, tails cut off
1.5 cups mixed salad leaves
Niçoise olives or other black olives
¼ red onion, thinly sliced
5 cherry tomatoes
Sun-Dried Tomato Dressing (makes a cup )
Juice of 1.5 lemons
1 garlic clove
1/3 cup sun-dried tomatoes or these
1/2 cup extra-virgin olive oil
½ tsp sea salt
½ teaspoon chilli flakes or chopped chilli
1 teaspoon Dijon or yellow mustard
1/2 teaspoon lemon zest
DIRECTIONS
Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry.
Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
Whisk oil, mustard, vinegar, and salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.
Recipe & images: Irena Macri