Apr
13

Warm Salad Nicoise

By
Warm Salad Nicoise
Salad nicoise, whether made at home or eaten out in a restaurant, is one of my staples. It’s satisfying and very high in protein which will balance blood sugar levels, meaning you’re less likely to snack on unhealthy foods during the day.
Ingredients
(serves 2)
6 new potatoes
50g/2ozs green beans, trimmed
1 small bag (85g/3-4ozs) mixed salad leaves
1 can tuna (185g/7ozs), drained
2 hard-boiled eggs
Small red onion, thinly sliced
1 clove garlic, crushed
6 cherry tomatoes, halved
4 black olives, halved and pitted
20g/1oz fresh parmesan shavings
For the dressing
2 tbsp white wine vinegar
1 tsp olive oil
Juice of half a lemon
1 shallot, finely chopped
1 tsp Dijon mustard
Pinch of black pepper to season
Method
Simmer the new potatoes for 5 minutes, then add the green beans and simmer for a further 4 minutes, until just tender.
Remove new potatoes from water, allow to cool and then transfer to a refrigerator.
Next, remove green beans from the water and chill in cold water to stop them cooking further and getting too soft, then drain well and put to one side.
Meanwhile, prepare the dressing by blending the vinegar, olive oil, lemon juice, shallots and Dijon mustard together in a small mixing bowl. Season with black pepper.
Toss the salad leaves in the dressing, leaving a teaspoon of dressing to one side, and then split between two plates. Flake the tuna on top of the leaves.
In a frying pan, sauté the red onion and garlic and lightly cook the tomatoes. Then add the remaining dressing and remove the mixture from the heat. Place the vegetables and the eggs on top of the salad leaves on the plate.
Halve the potatoes and arrange them on the plate with the green beans. Add the olives to the top, sprinkle with the parmesan shavings and serve immediately.

Salad NicoiseSalad nicoise, whether made at home or eaten out in a restaurant, is one of my staples.

It’s satisfying and very high in protein which will balance blood sugar levels, meaning you’re less likely to snack on unhealthy foods during the day.

Ingredients

(serves 2)

  • 6 new potatoes
  • 50g/2ozs green beans, trimmed
  • 1 small bag (85g/3-4ozs) mixed salad leaves
  • 1 can tuna (185g/7ozs), drained
  • 2 hard-boiled eggs
  • Small red onion, thinly sliced
  • 1 clove garlic, crushed
  • 6 cherry tomatoes, halved
  • 4 black olives, halved and pitted
  • 20g/1oz fresh parmesan shavings

For the dressing

  • 2 tbsp white wine vinegar
  • 1 tsp olive oil
  • Juice of half a lemon
  • 1 shallot, finely chopped
  • 1 tsp Dijon mustard
  • Pinch of black pepper to season

Method

  1. Simmer the new potatoes for 5 minutes, then add the green beans and simmer for a further 4 minutes, until just tender.
  2. Remove new potatoes from water, allow to cool and then transfer to a refrigerator.
  3. Next, remove green beans from the water and chill in cold water to stop them cooking further and getting too soft, then drain well and put to one side.
  4. Meanwhile, prepare the dressing by blending the vinegar, olive oil, lemon juice, shallots and Dijon mustard together in a small mixing bowl. Season with black pepper.
  5. Toss the salad leaves in the dressing, leaving a teaspoon of dressing to one side, and then split between two plates. Flake the tuna on top of the leaves.
  6. In a frying pan, sauté the red onion and garlic and lightly cook the tomatoes. Then add the remaining dressing and remove the mixture from the heat. Place the vegetables and the eggs on top of the salad leaves on the plate.
  7. Halve the potatoes and arrange them on the plate with the green beans. Add the olives to the top, sprinkle with the parmesan shavings and serve immediately.
Categories : Recipes, Salads

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.