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
The Modern Niçoise Salad Recipe
For those of us who enjoy the Niçoise Salad of today, we have
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
2 cups mixed greens or lettuce (butter or hearts of romaine)
4 T. Organic EVOO
2 T. dijon mustard
1 small lemon, juiced
1 T. chopped fresh thyme
1 garlic clove, finely chopped
Salt and Pepper
Whisk the mustard, garlic, lemon juice, thyme, salt and pepper in a bowl. Whisk in EVOO until smooth.
Bring the potatoes to a boil in a medium saucepan with heavily salted water. Cook until tender, about 10 minutes. Drain in
Reuse saucepan and bring water to a boil. Add the haricot verts to the boiling water and cook until bright green and crisp, about 2 – 3 minutes. Plunge into
Toss the greens and tomatoes into a large bowl and drizzle with half the dressing. Gently toss until evenly coated. Place the greens onto a plate and arrange the haricot verts and tuna or salmon slices on top. Drizzle with the remainder of the dressing and top with the sliced potatoes, olives and capers. Season with salt and pepper and enjoy!