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Gluten-Free Salad Nicoise
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Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Sweet potato niçoise salad with spinach and citrus dressing - a unique and delicious twist on a classic favorite.
Ingredients:
  • 1 medium sweet potato
  • 1/4 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 3 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 finely chopped anchovy fillet
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh basil leaves
  • 1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
  • 1 teaspoon vegetable oil
  • 1/2 lb whole green beans, stems removed
  • 5 oz baby spinach
  • 4 hard-cooked eggs, cut into wedges
  • 4 plum (Roma) tomatoes, cut into wedges
  • 12 kalamata olives
Instructions:
  • Preheat oven to 400°F.
  • Pierce sweet potato all over with a fork, then coat with 1/4 teaspoon of oil and 1/4 teaspoon of salt. Place on a small, ungreased pan and bake for 45 to 60 minutes until tender. Let it cool slightly, then slice in half lengthwise and cut each half into 8 wedges.
  • Combine the first 5 Vinaigrette ingredients in a large bowl and whisk vigorously. Gradually pour in the olive oil, followed by the parsley and basil. Chill in the refrigerator until needed.
  • Heat a 10-inch skillet over medium-high heat for 2 to 3 minutes until very hot. Coat tuna with 1 teaspoon oil and 1/4 teaspoon salt. Sear one side for 3 to 4 minutes until browned. Flip and brown the other side for 2 to 3 minutes. Transfer to a cutting board, cover with foil, and rest for 4 minutes. Slice diagonally into 12 pieces.
  • Bring a 4-quart saucepan filled two-thirds with water to a lively boil over medium-high heat. Get an ice bath ready by combining ice and water in a large bowl. Quickly blanch green beans in the boiling water for 2 to 3 minutes until they turn bright green, then promptly transfer them to the ice bath for 2 minutes. Drain well and set aside.
  • Whisk vinaigrette once more, then dress spinach. Plate spinach on 4 dishes and evenly distribute the remaining ingredients on top. Serve promptly.

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