Try Me-Nicoise Salad

I am the condiment queen. My specialty is all the sauces, dressings, and spreads to go with all the delicious things Scott cooks up. He makes dry-rubbed ribs; I make the Barbeque sauce. He pan-grills a beautiful piece of fish, and I create a light basil pesto sauce to drizzle on top. I am mostly in charge of salad dressings. I stopped buying processed dressing years ago while doing the Whole 30, even though I was obsessed with the Good Seasons Zesty Italian mix. Just too many ingredients I no longer wanted to consume. I know the flavors I gravitate towards, so I just make my own. It’s easy, fresh, and takes a blink to mix up.

When I make a Nicoise Salad, which I only recently added to a regular rotation because my palate is particular when it comes to fish, it’s my go-to dressing. It’s light and lemony and brightens up the meaty ingredients in this hearty dish. It’s a great way to get a big hit of protein and we all know how important protein is as we get older right? Right? Go read this if you need a reminder!

Ingredients for the Salad:

-Lettuce of choice. I like a butter lettuce for this

-Chopped grape tomatoes

-1 chopped hard-boiled egg

-1 cup cooked, chopped baby potatoes

-1/2 cup blanched green beans

-1 can solid white albacore tuna (you can decide if you want it in water or oil)

-Sprinkle of feta cheese or shaved parmesan

I personally like to build this salad and not toss it and then drizzle with the dressing.

Dressing:

-Juice of two lemons

-1 T Frontier Co-Op Adobo seasoning

-1 T Trader Joe’s Onion Salt

-1 1/2 T Edmond Fallot Dijon Green Peppercorn Mustard

-1/2 cup Extra Virgin Olive Oil

Shake, shake, shake

Keep in mind that I am not particularly strict when it comes to cooking. I’m a pinch of this, splash of that type of cook. I trust you to adjust as you see fit, we’re all adults here. I’m just giving you some building blocks to play with. Now go have some fun!