Salad Niçoise with Lemon Thyme Dressing
This French classic is so filling and perfect for summer! You can cut the time by about 15 minutes if you meal prep the potatoes, green beans and eggs.
Makes 2 salads
For the dressing:
1 tablespoon chopped shallot
1 tablespoon fresh thyme, removed from stem (or 1 teaspoon dried thyme)
1 teaspoon dijon mustard (my favorite is Grey Poupon)
1 teaspoon raw honey
¼ cup lemon juice
½ cup extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon freshly ground pepper (or about 4 turns of your pepper mill)
For the salad:
1 head of red leaf lettuce
4 small yukon gold potatoes, steamed and cut into quarters
1 cup of green beans, steamed
2 hard boiled eggs, cut in half
½ cup sliced red onion
½ cup good quality olives (I used a mix but it’s your preference, of course!)
1 cup sliced tomatoes
1 small cucumber, sliced
8 ounces sushi grade tuna steak
Salt and pepper
1 tablespoon olive oil
Make the dressing:
Combine all ingredients, preferably in a blender or with an immersion blender. If you are making the dressing by hand, combine everything but the olive oil in a small bowl. Slowly whisk in the olive oil (this helps to emulsify it).
Make the salad:
Steam the green beans and potatoes and cook the hard boiled eggs, then let them cool.
Rinse the tuna and pat dry with a paper towel, then sprinkle a healthy amount of salt and pepper on it.
Over medium heat, warm the olive oil in a small skillet and cook the tuna, about 1 minute on each side for rare or about 2 minutes for medium rare. Remove from heat and let cool a little bit.
On large plates, assemble your veggies, olives and egg.
Once the tuna has cooled slightly, slice it and place on top of salad. Enjoy!