Community Magazine August 2021

62 COMMUNITY MAGAZINE Nicoise Salad is a dish that originated in the French city of Nice. It is traditionally served on a bed of lettuce and topped with cooked potatoes, hard-boiled eggs, string beans, olives, tuna, and topped with a savory olive oil dressing. This recipe has a delicious honey-mustard vinaigrette which compliments the saltiness from the olives. Add-ons vary from purple onion to chickpeas. Feel free to add or subtract any ingredients to your liking. Regardless of what you add to this flavorsome salad, one thing is for sure - you’ll be wanting more. Recipe, Photo, and Styling by Adina Yaakov, Dietetic Intern and Recipe Developer. For more recipes follow @OnceUponAThyme__ on Instagram. NEW! Find more recipes on www.OnceUponaThyme.us ​ PHOTO BY: ADINA YAAKOV ONCE UPON thyme a TUNA NICOISE SALAD WITH HONEY MUSTARD VINAIGRETTE SALAD • 6 tuna steaks or 3 cans tuna in oil, drained • 6 hard boiled eggs, peeled and halved • 4 small potatoes • 2 persian cucumbers, sliced • Salt • Black pepper • 1 large bag chopped lettuce • 8 ounces green beans, trimmed • 1/4 cup black or kalamata olives • Lemon wedges 1. Make vinaigrette: In a jar combine vinaigrette ingredients, cover with a lid and shake until well blended. Add salt and pepper to taste. Set aside. 2. Scrub potato peels and slice in half. Cut into wedges and place potatoes on a large baking sheet with 2 tbsp olive oil. Add salt and pepper and toss to coat. Bake uncovered at 350 degrees Fahrenheit for 20 minutes. Set aside. 3. While the potatoes are baking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil and add the green beans to the boiling water. 4. Cook the green beans for about 3-5 minutes. Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water and set aside. 5. If using tuna steaks, season both sides with salt and black pepper and sear both sides for 4-5 minutes. Let rest for five minutes and then slice. 6. Arrange a bed of lettuce on each salad plate. Place tuna in the center of lettuce. 7. Arrange the potatoes and green beans at the edges of the plate. 8. Add the remaining salad components - sliced onions, black beans, hard boiled eggs, cucumbers, and olives. 9. Dress salad with vinaigrette just before serving and serve with lemon wedges. VINAIGRETTE • 1/3 cup lemon juice or red wine vinegar • 3/4 cup olive oil • 2 tablespoons basil or 4 frozen cubes basil • 2 tablespoons Dijon mustard • 1 tbsp honey • 2 cloves minced garlic • Salt and pepper to taste