Nicoise Spring Salad

Nicoise Salad with Spring Roasted Vegetables

Full Recipe and Video at www.sevenspicelife.com

Serves 4-6
Time: 30 Min
Ingredients:
1 5-6 oz jar/can quality Tuna - Tonnino Brand or similar, drained
1 6.7 oz jar quality sardines such as Ortiz Brand or similar - drained
1 15oz Can Cannellini Beans -drained and rinsed
3-4 hardboiled eggs
1 bunch asaparagus - ends trimmed
1 bunch radishes - such as “French Breakfast” Radishes
3/4 C Nicoise or mediterranean mix olives
1 English Cucumber - seeded and sliced into spears
1 Pint Cherry Tomatoes - halved
2 C boiler potatoes
1/2 Red onion - sliced thin
salt and pepper
extra virgin olive oil
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried chives (optional)
1/4 tsp dried oregano
1/4 tsp dried thyme
Juice of half a lemon
Garnish:
3-4 small bunches Dill
2 Tbs sliced Green onions
6 Lemon wedges
6 Pepperoncini
Dressing:
6 Tbs Champagne Vinegar
3 Tbs Extra Virgin Olive Oil
1 Tbs Dijon Mustard
Juice of half a lemon
2 tsp pure honey
1/2 tsp fresh ground pepper
1/4 tsp sea salt
3 tbs green onion
Method:
In a medium Saucepan on high heat, set 4 eggs in cold water. Once water reaches a boil, turn off the heat, cover with a lid and let them steam for 9 minutes. Plunge into an icebath and let cool. Peel and set aside.
Rinse and dry potatoes. In a large bowl, drizzle with 1 tbs olive oil. Season with garlic powder, onion powder, thyme, oregano and chives. Add salt and pepper to taste. On a large baking sheet, lined with Silpat or parchment paper, add potatoes and roast at 425F for 15-20 min. While potatoes are baking, add radishes to the bowl, drizzle with 1 tsp olive oil and season with salt and pepper to taste. Set aside. Add asparagus to the bowl, drizzle with olive oil and season to taste with salt and pepper. Once potatoes are halfway cooked, remove from the oven and add radishes and asparagus. Roast for another 10-15 min or when veggies are “tender-crisp.”
While vegetables are roasting, make your dressing. Add olive oil, vinegar, honey and dijon to the bowl and whisk until combined. Add lemon juice and whisk until emulsified/blended. Season to taste with salt and pepper. Add green onion, stir to combine, cover and set in fridge.
Place tuna and sardines on a plate and season to taste with salt, pepper and lemon juice. Set aside.
Prep and slice all the cold veggies: cucumbers, tomatoes, olives, and garnishes. Slice eggs into wedges.
On a large serving platter or a shallow serving bowl, arrange cold veggies in groups. Add roasted vegetables in groups. Add the cannellini beans to one side of the bowl. Divide eggs and place on each half of the platter. Divide lemon wedges and place on each half of the platter. Add tuna and sardines to the middle of the platter and drizzle with olive oil. Garnish with dill, green onions, pepperoncini, coarse sea salt and fresh cracked pepper.
Serve with the dressing on the side.
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xo
Lisa

Видео Nicoise Spring Salad канала Seven Spice Life By Lisa K