Ingredients
Ingredients for the Salad:
2-4 tablespoons SOOC Basil Olive Oil
4 small heads artisan lettuce or 6-8 cups mixed salad greens
1 bag of green beans, roasted
1 jar of pitted kalamata olives, drained and sliced
2 cups cherry tomatoes, halved
1 can white beans, drained and rinsed
3-4 cups baby potatoes, halved and roasted
2-4 hardboiled eggs, quartered
2 pouches of fresh tuna, drained and flaked
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Ingredients for the Dressing:
1 cup SOOC Basil Olive Oil
2 lemons, juice from both
2 limes, juice from both
1 avocado, pitted and skinned
1 medium green onion, peeled and chopped
½ cup apple cider vinegar
2 tablespoons garlic, minced
10 large basil leaves
10 chives
Salt and pepper to taste
Directions
1. Heat oven to 425 degrees. To make the green dressing add all the ingredients to a blender or food processor. Add more olive oil if needed. Chill in the refrigerator.
2. Bring a small pot of water to a boil. Boil your eggs for either 6-7 minutes for a slightly undone yolk or boil for 10-12 minutes if you prefer hard boiled eggs. Put eggs into an ice bath for a few minutes then crack, peel, and cut into quarters.
3. While the eggs are boiling grab a parchment lined baking sheet and put your potatoes and green beans on it. Toss everything with olive oil, salt and pepper and roast for 15-20 minutes or until everything is cooked through.
4. Assemble your Niçoise salad! Spread the salad greens out onto a large platter. Arrange the tuna, white beans, tomatoes, green beans, potatoes, olives, and eggs on top. Season with salt and freshly ground black pepper and drizzle the dressing overtop and serve right away. Save the remainder in the fridge for future use!
