March 08, 2017
super simple salad nicoise
1 5oz Genovo Tonno Yellowfin in Pure Olive Oil (or any can tuna in olive oil)
2 large brown cage free organic eggs
1 handful hericot vert
1/2 cup cherry tomatoes
1 head market lettuce (if you can't make it to your local farmers market butter lettuce works great
2 medium potatoes
a sprinkle of Nyon olives
feta cheese to taste
For the vinaigrette whisk together 2 parts olive oil, to 1 part vinegar, 1/2 teaspoon of grain or dijon mustard, salt and pepper to taste.
Boil potatoes, let cool, then chop in 1-1/2 inch rounds. In a medium frying pan melt butter, add potatoes and cook until golden brown on both sides. Let cool. Soft boil eggs, let cool then slice in rounds. Drain tuna. Assemble and serve right away!