A well-constructed probiotic Nicoise salad is a something to behold. It is beautiful, delicious and demands to be served on a rustic table with a glass of wine and the setting sun of a hot summer evening.
That may sound a bit poetic for a salad, but Nicoise is hardly able to be summed up as “just a salad.” It is a full meal, featuring all that’s best from the summer harvest: new potatoes, fresh tomatoes and salad greens, combined with salty olives and oily fish.
A probiotic salad
A salad is the perfect place to feature some of your own ferments. Here are some fermented foods that naturally pair well with a Nicoise salad.
- Salt-brined green beans: A probiotic twist on the classic Nicoise ingredient.
- Fermented garlic scapes: This late-spring delicacy is as beautiful as it is delicious.
- Pickled nasturtium berries: A sprinkling of nasturtium berries compliments the olives.
- Lacto-fermented tomatoes: This is a traditional Russian recipe that I really want to try!
- Salt-brined eggs: Replace the hard boiled eggs with fermented eggs.
- Cider vinegar: At this point I pretty much only use homemade cider vinegar. It’s just so easy to make.
Probiotic Nicoise Salad
This Nicoise salad is a delicious variation on the traditional dinner salad. Made with fermented vegetables, it’s a simple way to eat more probiotics!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Salad
- Cuisine: France
Ingredients
Salad
- 1 lbs new potatoes
- 4 large eggs
- 2 tbsp cider vinegar
- 1/2 tsp of salt, to taste
- 8 cherry tomatoes halved
- 1 head lettuce
- 1/2 cup Nicoise olives
- 1 can of fish (tuna, salmon or sardines)
- 1 cup fermented green beans or other vegetables (see bottom of the post for options)
Dressing
- 1/4 cup cider vinegar
- 2 tbsp minced shallot
- 2 tbsp Dijon mustard
- 1 tbsp chopped fresh thyme
- 3/4 cup extra-virgin olive oil
- 1/4 tsp salt
- Freshly ground pepper
Instructions
- Boil the new potatoes and eggs together. Remove the eggs after 10 minutes, and cook the potatoes until fork tender.
- Toss the potatoes in cider vinegar, and salt to taste.
- Peel the eggs and slice them into quarters.
- Mix the salad dressing ingredients together.
- Prepare the salads individually. Start with a bed of ripped lettuce, then add 1/4 of each of the toppings. Pour the salad dressing over top and serve.
Keywords: probiotic, pickled, summer, picnic, barbecue, gluten free, 30 minutes or less, dinner, dairy free, nut free, grain free, sugar free, soy free
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