After I completed my cleanse back in March, I discovered that I was allergic to night shade vegetables (tomatoes, potatoes, eggplant and peppers) and eggs. Anyone familiar with Nicoise Salad knows that tomatoes, potatoes and eggs play a big part. But I love the flavors of Nicoise Salad so I created a Demi Nicoise Salad. Please feel free to add the omitted vegetables and eggs back in.
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
3 grindings fresh pepper
1/2 cup extra virgin olive oil
1/2 small white onion, sliced paper thin
1 small clove garlic, minced
2 tablespoons fresh tarragon, minced
In a small bowl, whisk together vinegar, mustard, salt & pepper. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the onion, garlic & tarragon.
1lb fresh green beans, preferably organic
4 to 6 oz organic baby lettuce
2 5-oz cans wild caught tuna in olive oil
1 jar Italian anchovies in oil
3/4 cup Nicoise olives
Wash and trim green beans. Place a steamer basket in the bottom of a large pot. Fill the pot with water just below the basket and bring to a boil. Reduce the heat to a simmer and place the beans in the basket. Steam 4 to 6 minutes. Remove the basket from the pot and allow the beans to cool.
Divide the lettuce among 4 plates. Drain the tuna and divide each can between 2 plates. Add a generous 1/2 cup of green beans to each plates, followed by 3 or 4 anchovies and a sprinkling of olives. Drizzle the dressing generously over the salad making sure that each plate has some onions. Serve.