Sheet Pan Nicoise Salad
Ingredients
The salad
-
2
6 oz
fresh tuna steaks
-
1
tbsp
extra-virgin olive oil
-
to taste
salt and pepper
-
10.5
oz
tiny new potatoes
-
10.5
oz
green beans
-
½
cup
pitted niçoise or kalamata olives
-
20-24
grape tomatoes
-
2
hard-boiled eggs
-
8-10
anchovy fillets
-
a handful
micro greens
The vinaigrette
-
¼
cup
extra-virgin olive oil
-
1
clove
garlic, minced
-
1
tbsp
apple cider vinegar
-
1
tbsp
fresh lemon juice
-
1
tbsp
Dijon mustard
-
1
tbsp
fresh thyme, finely chopped
-
1
tsp
unpasteurized honey
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- Blanch the potatoes in salted water for 5 to 6 minutes until halfway done, then drain and cool.
- Make the vinaigrette by whisking together all vinaigrette ingredients until emulsified.
- Combine the blanched potatoes and green beans in a bowl, add half the vinaigrette, and toss to coat.
- Transfer the mixture to a lined baking sheet and nestle the tuna steak among the vegetables.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake in a preheated 450°F oven for 5 minutes.
- Add tomatoes and olives to the pan and bake for another 5 minutes.
- Divide the salad onto plates, garnish with eggs, anchovies, and micro greens, then drizzle with remaining vinaigrette.
- Serve immediately or enjoy cold.
Nutrition Facts (estimated)
Servings
2
Calories
991
Total fat
57g
Total carbohydrates
50g
Total protein
70g
Sodium
1387mg
Cholesterol
282mg
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