This is an awesome ketogenic dinner salad, as well as a low carb lunch or picnic dinner. A French classic, this Nicoise salad is chock full of flavor and nutrition, and can be really versatile in the choice of ingredients. Even if you have no interest at all in a low carb lifestyle, but you like the idea of a special, easy, picnic lunch, you are guaranteed to love the recipe at the end of the post for a “Pressed Nicoise on Baguette”. It’s a crowd-pleaser.Jump to Recipe
Recipe for Pressed Nicoise on a Baguette (not lowcarb)
- 1/2 loaf crusty French baguette
- 1 Tbsp olive oil
- 1 large clove garlic, smashed with flat part of knife
- 4-5 basil leaves
- all of the above ingredients for the salad and the dressing
- For the bread: Slice the loaf of bread in half lengthwise. Remove some of the inside of the bottom half to create a trough into which the filling will go. Brush both halves with a little olive oil and rub each side with smashed garlic. Line the bottom half (the half with the trough) with basil leaves.
- For the filling: Combine all ingredients above listed for the salad. Pour 1/2 cup of the anchovy dressing (recipe above) into the tuna mixture and stir to combine. Season to taste with salt and pepper.
- To assemble: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Place a heavy weight on top of the sandwich (a cast iron pan works well, or a pan weighted down with heavy canned goods). Refrigerate with the weight on top overnight.
All week we have been celebrating the Italian holiday that takes place in mid-August called Ferragosto (where they take a relaxing break from the August heat). Since the Nicoise salad heralds summer picnics, I thought I’d include a great summertime cocktail recipe. Click here for the watermelon mojito Ferragosto recipe and post. Ciao!
Ketogenic Dinner Nicoise Salad
For the Anchovy Dressing
- 1 fillet anchovy drained
- 1/8 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/2 tsp chopped garlic
- 1 large egg
- 2 tsp lemon juice fresh squeezed
- 1/2 tsp Dijon mustard
- 6 tbsp olive oil
- 1.5 tbsp minced shallots
- 2 tsp capers drained and chopped
- 1/2 tsp Worcestershire sauce
For the Nicoise Salad:
- 4 hard boiled eggs peeled and quartered, alternatively can buy pre-peeled at the grocery store
- 6 oz fresh green beans blanched or slightly cooked
- 1/2 cup black kalamata olives pitted
- 1/2 cup red onion thinly sliced
- 1 cup romaine lettuce torn or chopped, rinsed and patted dry
- 10 cherry tomatoes cut in half
- salt and pepper to taste
- 12 oz tuna canned, drained
- 1/2 cup artichoke hearts optional, drained and chopped
- parsley, tarragon, chives, arugula chopped, optional
To make the dressing:
- Using the back of a spoon or fork make a paste by mashing the anchovy, salt, pepper and garlic together until thoroughly mixed and mashed together.
- Using a wire whisk, whisk in the egg until well blended with the paste. Whisk in lemon juice and mustard.
- Whisk in the oil, one tablespoon at a time, whisking vigorously until you have a thick emulsion.
- Whisk in the shallots, capers and Worcestershire sauce until blended. Taste, and adjust the salt and pepper if needed to your own taste. Cover and refrigerate until ready to use.
To make the Nicoise salad:
- Either buy pre-peeled hardboiled eggs or follow this method for hard boiled eggs: Place eggs in pot of cold water and turn burner to high. When water has come to a boil, cover the pot, turn off the burner and let the eggs sit in the hot water for 8-10 minutes. Remove eggs from pot and place immediately into a bowl of cold ice water and let them sit in ice water for about 5 minutes. Remove shells from eggs and quarter the eggs lengthwise. *Note: Eggs should be 1-2 weeks old in order to peel effectively. Fresh eggs will not peel well and you will have a mess. Also, peel under cool running water for best results.
- To blanch the beans: Remove the hard stem at the tip of the bean, rinse beans and cut in half. Place beans in a pot of boiling water for 3 minutes, remove them and place immediately into a bowl of ice water. This will stop the cooking and preserve the fresh taste and color of the beans.
- Arrange all ingredients on a platter and drizzle with the dressing. Alternatively, place the lettuce in a bowl and toss with the dressing. Arrange the rest of the ingredients on top of the lettuce and drizzle with a little more dressing. Garnish with the herbs (optional).