Artificial Food Coloring Free Paleo Crispy Bacon Tuna Niçoise Salad
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Learn more →Ingredients
4 servings
For the roasted potatoes
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the soft-boiled eggs
- 4 large eggs
For the vegetables
- 6 oz haricots verts (thin green beans), trimmed
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
For the bacon
- 6 slices bacon
For the tuna
- 4 tuna steaks (about 5 oz each, 1 inch thick)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad base
- 5 oz mixed greens
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan, cut-side down. Roast for 22–25 minutes, until the cut sides are golden and the potatoes are tender when pierced with a fork.
- 2
While the potatoes roast, bring a large pot of salted water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer them with a slotted spoon to a bowl of ice water. Let them cool for 5 minutes, then peel and halve lengthwise. The whites will be fully set and the yolks will be jammy and slightly soft at the center.
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