As a lifelong passionate foodie, I delight in entertaining, and there is no better party item to gather around than a lovely, luscious salad. Remember, a salad is only as good as its ingredients, so start with lovely lettuces, spectacular marinated protein, marinated onions, and add a delightful surprise like these sweet potato crisps. Don’t forget to fill in with items like olives, avocado and other bits of loveliness. This salad is special enough for a party and divine for a weeknight dinner. Niçoise eating, with a twist, and most of it is do-ahead!Print
- 4 tuna fillets
- 1–½ cups blanched sugar snap peas
- 1 cup pear tomatoes, halved and sprinkled with salt
- 1 cup Marinated Red Onions MAGIC ELIXIRS
- 2 Persian cucumbers, sliced
- 2 heads assorted soft lettuces, including Boston and Bib
- 1 two-ounce can black olives, pitted
- Chives, chopped, for sprinkling over
- Japanese or Purple Sweet Potato Crisps (recipe below)
- Niçoise dressing (recipe below)
For the dressing:
- 4 Tbsp lemon juice
- 1 tsp mustard
- 2 tsp coconut aminos
- ¼ cup olive oil
- 1 tsp Preserved Lemon MAGIC ELIXIRS, chopped fine
- Splash of Tabasco
- 8 Niçoise olives, chopped
- 2 Tbsp Whole30 mayo
For the Sweet Potato Crisps:
- 2 cups Japanese or purple sweet potatoes, sliced as thinly as possible
- Coconut oil for sautéing to coat pan
- Kosher salt
For the dressing:
1. Blend all ingredients together (I love hand blending in a jar).
For the Crisps:
- Cut sweet potatoes as thinly as possible.
- Heat the oil until hot, but not smoking. Sauté one slice in coconut oil to test it out. You want it to be crispy. Once you know how long it takes to get them nice and crispy, sauté the remaining slices. Remove and set on a paper towel at room temperature. Don’t cover. Sprinkle with kosher salt.
For the Salad:
- Pan-sear tuna fillets in a well-oiled pan over high heat for 2-½ minutes per side. Set aside.
- Assemble all ingredients and serve.
Keywords: tuna nicoise salad, big salads, dinner salad