Nicoise Salad

This post is sponsored by Dole.
A few years ago Daniel and I were having lunch at a nice resort on vacation and he informed me he was going to order a salad—the “nick-oh-eez” salad. I did my best not to laugh at his mispronunciation, partly because it was just so sweet and cute and earnest, and partly because I just wanted to hear him say it in front of the waiter. Now, this may seem a bit cruel, but I should mention that Daniel has ribbed me for years about the time I called beignets “bay-nets.” Unfortunately, he foiled my plan when he ended up deciding on a sandwich at the last minute. But today, whenever I see a nicoise salad on the menu I always look his way and say “mmm, I think I’m going to order the “nick-oh-eez.”

Nicoise is actually pronounced “nee-swahz” and it makes a fabulous, packed-with-flavor summer meal. In my version, I used Dole Organic Kale Mix, which has a combination of organic baby kale, baby spinach, and red and green chard. I love baby kale because it’s tender (doesn’t need massaging!) and less bitter tasting than mature kale. This mix of greens is the perfect backdrop for the other ingredients—it’s flavorful but not overwhelmingly earthy. I prefer organic ingredients when I can get them, and almost always buy organic greens. The great thing about the Dole Organic Salad Mixes is that they’re ready to use, meaning, they’re pre-washed, trimmed, and ready to add to a meal.

Since this is a nicoise salad after all, I had to top it with the traditional ingredients: green beans (haricot verts), potatoes, tomatoes, hard boiled eggs, olives, and tuna. This combo makes for such a hearty, delicious meal, I know I’ll be making it all summer long.

Ingredients

Instructions

1. Put potatoes in a steamer basket fitted inside a large pot over 1 inch of boiling water. Cover and steam for 5 minutes. Add the green beans and steam, covered, 10 more minutes. The potatoes should be fork-tender and the green beans should be tender but still crisp. Drain and let them cool.
2. While the potatoes and green beans are cooking, make the dressing. In a small bowl, whisk the lemon juice, mustard, honey, salt, pepper, and thyme. Add the olive oil and whisk until combined.
3. On a large platter, arrange the kale mix. Arrange the tuna, potatoes, green beans, tomatoes, eggs, and olives over the lettuces. Drizzle with the vinaigrette. Serve!

3.1

http://ift.tt/2pdmhQq

Weight Loss