The Modern Niçoise Salad - Cleanse Approved!
One of my greatest pleasures in life is sitting at a sidewalk cafe on a sunny day with a fresh, vibrant Niçoise Salad. The crunch of al dente green beans with the salty umami of olives and the sweetness of ripe tomatoes makes for one of the most flavorful and interesting salads there is. It’s a toothsome treat that happens to be good for you and a delightful surprise- it can now be included in your juice cleanse regimen!
The History of the Niçoise Salad
However, the Niçoise Salad of today is quite different from how it originally was intended. Did you know that Niçoise means “in the style of Nice,” which meant that this was a salad meant to be filled with the fruits of the Mediterranean sun. This was a raw salad filled with ripe, sweet tomatoes, crunchy cucumbers, peppers, onions and even artichokes. But in order to make it a proper Niçoise salad, it must prominently feature their local salty anchovy filets, garlic and local olives. Cooked veggies were a no-no, so the trademark potatoes and greens beans that we’ve come to know and love were surprisingly absent from the traditional Niçoise. A recipe that is similar to the original Niçoise salad can be found here, for those who enjoy a garlicky, pungent anchovy-filled salad.
The Modern Niçoise Salad Recipe
For those of us who enjoy the Niçoise Salad of today, we have adapted a modern version that can be enjoyed at any time of year, especially for the upcoming cleanse season for spring and summer. This salad features fresh greens with the delightful umami of mediterranean capers and olives, along with the satisfying crunch of the haricot verts that so many of us have come to love. In order to make it cleanse-friendly, we made a slight adaptation and removed the hard-boiled eggs, but they can always be included if you are not doing a cleanse. Make sure to include this salad as part of your Smart Pressed Juice Cleanse Clean Meal of the day!
Smart Pressed Cleanse Niçoise Salad
1 cup haricot verts, chopped into halves
2 young Yukon Gold Potatoes
1 wild caught salmon or tuna fillet, broiled medium rare and sliced
2 T. capers
¼ cup green olives
7 ripe cherry tomatoes