This one’s for those look to de-carb their life a little. Ordinarily a Niçoise salad would come with potatoes, but here, I’ve subbed that for a small piece of sliced French baguette with good quality butter. As for that the rest of the salad remains inspired by the French classic.
- Romaine leaves dressed in a simple vinaigrette of olive oil, lemon juice, dijon mustard, chopped garlic, salt and pepper
- Medium cooked eggs, sliced in half
- Good quality tuna in oil, I’ve used King Oscar brand here but also like Tonnino and Jose Gourmet
- Green peppercorns
- Black olives
- Green beans
For the beans, I like to cook them in a frying pan, quickly at high heat. I cook them with finely chopped shallots that crispy and carmelize. I also use garlic powder, that helps dry the beans out and crisp them – as well as a little soy sauce at the end to add more umami hit.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!