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Recipe by @jasonpabst_
This classic French Niçoise salad is easier to make than it sounds! With potatoes, soft-boiled eggs, green beans and a bunch of fresh veggies like cucumbers, cherry tomatoes and Kalamata olives, it's fresh and delicious. Wild-caught Sardines in Extra Virgin Olive Oil with Lemon add a citrus flavor & a burst of protein for a simple, well-balanced meal.
Recipe by @jasonpabst_
This classic French Niçoise salad is easier to make than it sounds! With potatoes, soft-boiled eggs, green beans and a bunch of fresh veggies like cucumber, cherry tomatoes and Kalamata olives, it's fresh and delicious. Wild caught Sardines in Extra Virgin Olive Oil with Lemon add a citrus flavor & a burst of protein for a simple, well-balanced meal.
5-10 petite red potatoes, boiled until soft
2-3 Eggs, soft-boiled until yolks are cooked but still soft
Handful of Green Beans, blanched
½ Cucumber, chopped
Handful of baby Tomatoes, halved (about ½ a cup)
Handful of Kalamata olives, halved (about ½ a cup)
2 (4.4oz) cans Wild Planet Wild Sardines in Extra Virgin Olive Oil with Lemon
½ fresh Lemon
1 Tbsp Red Wine Vinegar
1 Tbsp stone-ground Mustard
Salt to taste
2 chopped Chives, green parts only
Salad greens
Cook your potatoes, soft-boiled eggs and green beans. Cut potatoes in half or quarters, depending on size (you want them to be bite-size or maybe just a little bigger). Cut your eggs in half, and cut your green beans in half.
Chop your veggies: cucumbers, baby tomatoes, and olives.
Pull your sardines from the can. Chop if desired, but you can also leave them whole.
Create your dressing: use the extra virgin olive oil from the sardine cans, add lemon juice, red wine vinegar, mustard, salt, chives, and stir well to combine.
To build the salad: fill plate or bowl with salad greens. Top with potatoes, eggs, green beans, cucumbers, tomatoes, Kalamata olives, and the sardines. Drizzle the dressing over the top & enjoy!
