Never Stop Learning

What a great week of learning it has been! I participated the Gluten Free Allergy Food Fest in Minneapolis as an official blogger. An exciting opportunity for me. I saw first hand the incredible growth of gluten free products since I was diagnosed with Celiac Disease 25 years ago. I met fellow bloggers like Angela’s Kitchen and Dairy Free Gina, both hosting terrific blogs for people with food intolerances.

Some of my favorite product finds at the event included: Down in the Valley Bakehouse a great local company producing wonderful baking mixes and treats, Way Better Snacks making delicious, interesting chips that go well with dips and salsas, Canyon Bakehouse‘s whole grain bread and Soupologie‘s new dairy & gluten free soups sold locally at Lunds and Byerlys.

As I sampled the many tasty gluten free cookies, muffins, pretzels and other snacks at the event, I was both pleased to see the variety and quality of options available and reminded how important great, fresh, gluten free food is as well. Woman can not live by snacks alone!

I enjoy providing recipes, tips and techniques on the blog each week as I continue to learn, develop and create delicious, fresh, gluten free food for you and your family.

This Salad Niçoise is my latest favorite. It takes a bit more prep time than usual, but it well worth it. It’s healthy and the flavors are terrific. Many of the components can be made ahead so you can assemble the salad quickly. I hope you enjoy it!

Salad Niçoise

This healthy, beautiful salad is a favorite in our house. It takes a bit more prep time than usually, but it well worth it. You can blanch the vegetables ahead of time and easily assemble the salad just before you need it. Enjoy!

Servings people

Prep Time 45

Total Time 45

Ingredients

Salad Dressing

3 small lemons save one for the tuna
2 tsp dijon mustard
2 tbsp red wine vinegar
1/4 tsp dried thyme
1 pinch kosher salt
1 pinch ground black pepper
1/2 cup extra virgin olive oil

Salad Niçoise

4 large eggs hard boiled
6 oz tiny green beans or regular green beans
8 tiny red potatoes or 4 small red potatoes
1 cup grape tomatoes
1/2 cup Kalamata olives optional
2 cans tuna
1 head butter lettuce or greens of choice

Instructions

Make the salad dressing

Add the juice of 2 of the lemons, 2 tsp dijon mustard, 2 tbsp red wine vinegar, 1/4 tsp of dried thyme a pinch each of salt & pepper to a small jar
Add the 1/2 cup olive oil and shake like crazy until the dressing is emulsified and completely combined. Taste and adjust the seasonings as needed. Set aside

Prep the salad ingredients

Hard boil the 4 eggs - I do it like this: Poke a hole with a pin in the bottom of the raw eggs, place them in a pan, add a Tbsp of baking soda and cover the eggs with cold water, bring them to a boil and let boil for 2 minutes. Turn off the heat, cover and let sit for 10 minutes. Remove them from the pan and place in a bowl of really cold water (or ice water) for 5 minutes. Remove and peel
Place a large pot of water on the stove and turn the heat on high to bring to a boil
While the water is heating, wash and trim the "haricots verts" - fancy french term for tiny green beans or regular green beans (I find the haricots verts at Trader Joe's)
Cut the tiny red potatoes in half - or cut the larger potatoes into bite size pieces - are you feeling a "tiny" vibe in this recipe?
Once the water has boiled, add a large pinch of salt, place the beans in the pan and boil them for 3-4 minutes or until they are just tender - you'll use the water again for the potatoes, so grab some tongs or a large spoon
While the beans are boiling, put some ice cubes and cold water into a large bowl
When the beans are just tender, turn off the heat, and use the tongs or spoon to fish the beans out of the water and transfer them to the bowl of ice water - this technique is called blanching. The quick boil creates a nice crisp texture to the vegetables and the ice water quickly stops the cooking. The technique can be used with almost any vegetable
Bring the water back to a boil and add the potatoes - cook until just tender - about 5-7 minutes. (reload the large bowl with ice water while they are cooking)
When the potatoes are done (use a fork to test - they should be firm, but not hard) - fish them out and place into the bowl of ice water and let cool

Assemble the salad

Drain the tuna and toss with a little lemon juice. Add salt if the tuna does not have salt
Wash, dry and chop the lettuce. Spread the lettuce in a single layer on a large platter and drizzle a tablespoon or two of dressing over the greens
Add the tuna in a single layer in the middle of the platter
Toss the beans with a tsp of the dressing and arrange on the platter, do the same with the potatoes and tomatoes
Cut the eggs into quarters and add them to the platter along with the olives
Drizzle about a 1/4 cup of dressing over the finished salad. Serve with the remaining dressing on the side and enjoy! You can also make this salad with grilled tuna, grilled salmon or canned salmon. If you prefer, mix all the ingredients together in a bowl and toss with the dressing.