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Nicoise-Style Salad with Sardines

Print Recipe
Course Salsas, Salads & Slaws
Servings 4 Servings

Ingredients
  

  • 4 hard-boiled eggs
  • 1 pint cherry tomatoes halved
  • 8 ounces green beans stems removed
  • 6 small potatoes boiled until fork tender, sliced in half or quartered; substitute with artichoke hearts if eating Paleo
  • 2 red bell peppers
  • 1 cucumber thinly sliced
  • 1 head of lettuce bib or romaine
  • 1 can (4 oz) sardines
  • 2 tablespoons capers
  • 1 basil leaves roughly chopped

Instructions
 

  • Blanch green beans: Bring a pot of water to a boil, lower to a simmer, drop in the green beans for 1 minute. Transfer the beans to an ice-water bath. Drain.                                                                                                                                                                Roasting the bell peppers: Roast the peppers on an open flame (on your gas range or grill) using tongs to turn until charred on all sides. Place in a paper bag for 10 to 15 minutes (to help loosen the skins). Scrape off the charred skin, remove the seeds, and slice into thick strips.                                                                                                                                                                   Assembling the salad: Arrange all ingredients in separate rows on a large serving platter. Drizzle Basil Vinaigrette over all the ingredients, season with salt and pepper, and garnish with basil just before serving.  (Recipeā™¦591)

Notes

Add radishes, olives, cooked beans or whatever is in season