Salad Niçoise #glutenfree #caseinfree
Salad Niçoise is probably one of my all time favorite salads. And usually during the summer I have a ton of basil, thyme and oregano growing in the garden while fresh green beans are in season so it is perfect for this time of year! I love tossing the warm potatoes in the lemony herbed vinaigrette before adding it to the salad. It is traditionally served with tuna fish or anchovies, but I tried it with some leftover turkey from Thanksgiving once and since then I use deli turkey (you know I’m not a huge fish fan). But if you do use any type of canned tuna keep in mind that it can contain casein and make sure the can is BPA-free, too.
This vinaigrette recipe makes much more than you would need for two large dinner salads. But it keeps well in the fridge and can be used for lunch salads and even as a meat marinade (lemony herbed chicken sounds pretty good). I usually cook up extra potatoes, eggs and green beans and store them in the fridge to make it for lunches during the week, too. Yum!
You can get really creative with it, too. I’ve seen so many versions of Salad Niçoise on Instagram. You could use sweet potatoes or asparagus. Different variations of the vinaigrette. Have fun with it!
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup white wine vinegar
- 1 medium shallot, minced
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tsp fresh oregano, finely chopped
- 1 tsp GF stone ground mustard
- Kosher salt
- Freshly ground black pepper
- Romaine or red leaf lettuce
- 6-8 oz cooked turkey, cut into pieces
- 2 large eggs
- 4 small potatoes
- 4 oz green beans, trimmed
- 2 tbsp chopped olives
- 1 tomato
- Whisk together the ingredients for the vinaigrette. Set aside.
- Scrub the potatoes, cut into quarters and add to a large pot filled with cold filtered water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Using a scoop, remove the potatoes from the pot and toss with some of the vinaigrette. Set aside.
- Add the green beans to the water and cook for about 5 minutes. Remove from the pot and stop the cooking in an ice bath.
- Meanwhile, place the eggs in a small pot of water and slowly bring to a boil. Cook until the eggs are medium to hard-boiled, about 10 minutes but I usually use an egg timer. Remove from the boiling water and stop the cooking in an ice bath.
- Toss the lettuce with some of the dressing and place into two large bowls. Peel the eggs and cut into quarters and add to the salad along with the green beans, turkey, tomato, olives and potatoes. Drizzle with some of the vinaigrette, reserving the remainder for lunch salads.