PALEO NIÇOISE SALAD
This Paleo version of the classic French salad makes lunch or dinner for two adults.
10 minutes
33 hours
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 270 |
| Fat: | 26 g |
| Carbohydrates: | 11 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 4 whole 4 whole 4 whole Eggs
- 1 bunch 1 bunch 1 bunch Green Beans, French-Style
- .5 cup .5 cup .5 cup Black Olives, pitted
- 1 cup 1 cup 1 cup Tomato, Cherry
- 1 head 1 head 1 head Butter Lettuce, Large size
- 2 Tbsp 2 Tbsp 2 Tbsp Capers, rinsed
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 2 tsp 2 tsp 2 tsp Dijon Mustard
- 1 whole 1 whole 1 whole Lemon Juice
- 1 tsp 1 tsp 1 tsp Sea Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place 4 raw eggs (in their shells) in a small pan, and add cold water to cover the eggs. Cover the pan.
- Place over medium-high heat and bring water to a slight simmer. Once simmering (small bubbles), cover the pan and remove from heat. Let stand (covered) for 13 minutes.
- Drain the eggs, and immediately cool them in cold water after. Remove shells, quarter the eggs and set aside.
- While eggs are cooking, wash and chop butter lettuce, tomatoes and green beans.
- Whisk the lemon juice, mustard, olive oil, salt & pepper into a dressing.
- Combine all remaining ingredients into two salads and drizzle dressing on top.
Notes
This Paleo version of the classic French salad makes lunch or dinner for two adults. Approximate cooking time: 20-25 minutes
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