Salad Niçoise

STORY & PHOTOS BY PRIYA HUTNER

Salad Niçoise is a traditional French salad that originated in Nice. My mother use to make it for lunch for her girlfriends, but this recipe is a great main or side dish, especially during the warm weather months.

There are many variations and unique twists that are open to interpretation when preparing this delicious, healthy salad, although tuna, green beans, potatoes and olives are classic ingredients. Hard-boiled eggs are also traditional with Salad Niçoise but are optional. n

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Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com. EST. 1982 Authentic Mexican made from scratch daily

Kings Beach Indoor & Patio Dining

12:00pm-8:00pm Full Bar

(530) 546-4539 - 8345 North Lake Blvd. - Across from the State Beach in Kings Beach

TAKE-OUT INDOOR OUTDOOR BREAKFAST DAILY

9am-3pm LUNCH DAILY 11:30am

DINNER TUES.-SUN.

5pm

spindleshankstahoe.com

400 Brassie Ave. · Kings Beach · (530) 546-2191

Salad Niçoise with a few twists

From the kitchen of: Priya Hutner · Serves 2-4

12 oz. grilled salmon 2 C mixed salad greens ¼ C white Champagne vinegar 3/4 C olive oil 1 t Dijon mustard ½ shallot, minced 1 clove garlic, minced 1 t salt 1 t fresh ground pepper ¼ C marinated artichoke hearts (grilled or from the jar) ½ C French cut green beans, steamed lightly ¼ C cherry tomatoes, halved ¼ C jicama, diced 5 red bliss potatoes, cut into quarters & grilled with a touch of olive oil and salt Hard-boiled eggs, optional

Mix oil, vinegar, salt, pepper, mustard, shallots and garlic in a jar and whisk until mixed well.

In a large salad bowl, add greens, artichokes, jicama and potatoes. Toss a small amount of dressing to lightly coat. Add grilled salmon, beans and tomatoes and serve with extra dressing.

If using, cut hard-boiled eggs in half and place on top.