KETO friendly•Salads

Nicoise Salad

December 26, 2017 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

3.12 from 346 votes
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Nicoise Salad

Course Salad
Total Time 1 hour
Servings 5 portions

Ingredients

  • 11 Oz of skinless fillet of salmon or canned salmon or tuna packed in olive oil, drained (12 Oz)
  • 8 fingerling potatoes either boiled or baked and cut in half
  • 5 hard boiled eggs
  • 24 cooked pieces of green beans
  • ½ cup of cherry tomatoes cut in half tossed with extra virgin olive oil and Italian herbs
  • ½ cup of black and green pitted olives
  • 5-6 separated lettuce leaves
  • Salt to taste

Ingredients for the salmon broth if you do not use canned salmon or tuna:

  • ½ onion chopped
  • 1 celery stalk
  • ½ cup of Fennel chopped into pieces
  • Salt to taste
  • Black pepper to taste
  • ½ cup of fresh parsley
  • 2 bay leaves
  • 3 tbsp of white wine

Ingredients for the sauce:

  • 1 egg yolk
  • 1 tbsp of Dijon or yellow mustard
  • ¼ cup of extra virgin olive oil
  • 1 tbsp of Coconut Aminos Teriyaki sauce

Instructions

  1. Salmon preparation if you do not use canned salmon or tuna:

    Place 4 cups of water, onions, fennel, celery, parsley, bay leaves, wine into a medium size saucepan. Bring it to a boil, reduce heat and put a piece of salmon into the water. Season with salt and pepper. Simmer it for 30 min, or until salmon is ready. When it is ready, take the salmon out of the saucepan and place it on the plate to cool.

  2. Sauce preparation:

    Take a bowl, add fresh egg yolk and mustard, and whisk it very quickly. Whisk in extra virgin olive oil in a slow steady stream until emulsified. Then add Coconut Aminos Teriyaki sauce. This step usually takes around 5-7 min.

  3. Cover the bottom of a serving plate with the lettuce leaves by spreading them all over around the plate except the ends of the plate. Drizzle the leaves with sauce.

    Put the green beans on the leaves spreading them around.

    Put potatoes and eggs on the plate the same way and drizzle them with sauce.

    Spread the olives, cherry tomatoes and salmon around the plate creating a nice look of mixed ingredients.

    Drizzle the salad with the rest of the sauce.

Recipe Notes

Let it marinate for 1 hour.

Bon Appetite From Sophia with Grace!

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