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!
- 4 tuna fillets
- 1-½ cups sugar snap peas, blanched
- 1 cup pear tomatoes, halved and sprinkled with salt
- 1 cup marinated red onions
- 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
- Niçoise dressing (recipe below)
- Pan-sear tuna fillets in a well-oiled pan over high heat for 2-½ minutes per side.
Niçoise Dressing Ingredients
- 4 Tbsp lemon juice
- 1 tsp mustard
- 2 tsp coconut aminos
- ¼ cup olive oil
- 1 tsp preserved lemon, chopped
- Splash of Tabasco
- 8 Niçoise olives, chopped
- 2 Tbsp Whole30 mayo
- Blend all ingredients together (I love hand blending in a jar)
Make the Whole30 Compliant Japanese Sweet Potato Crisps
- 2 cups Japanese or Purple Sweet Potatoes, sliced as thinly as possible
- Coconut oil for sautéing to coat pan
- Kosher salt
- Cut sweet potatoes as thinly as possible.
- Heat the oil until hot, but not smoky. 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 paper towel at room temperature. Don’t cover. Sprinkle with kosher salt.
- Assemble and serve.