Here's yet another adaption from Dana Carpender's "Low Carb Recipes", called "Nicer Nicoise". I did not add true Nicoise olives (our secret), Kalamata's did just fine. You can use any type of olive here. I also did not add any anchovies to the vinaigrette, but they would be a nice touch.
This is my submission for this month's "Go Ahead Honey It's Gluten-Free". Sheryl of Breaking Bread is the hostess and the theme is Ooh La La Bastille Day
Salade Nicoise with a Twist
1 Head Cauliflower, diced small
1 Bag Frozen Green Beans, thawed (I used a 7 oz bag french cut)
1/3 cup Red Onion, diced
Handful Fresh Parsley, minced
Handful Olives, sliced
2 or 3 cans Tuna, drained
1 can Artichoke Hearts, quartered (check for SCD/GF ingredients)
Hard Boiled Eggs, as many as you like
Tomato Wedges, as many as you like
Vinaigrette (or use 1 cup of your favorite):
3/4 cup Olive Oil
1/4 cup Vinegar (any kind)
1 clove Garlic, minced (optional)
Salt and Pepper to taste
1/2 to 1 teaspoon mustard (powdered or prepared)
Steam cauliflower just until tender. Rinse under cold water.
In a large mixing bowl, combine cauliflower, green beans, onion, parsley, olives and tuna.
Prepare Vinaigrette by whisking all ingredients until combined. Toss with salad. Chill. To serve, garnish with tomato wedges, egg wedges and artichoke hearts.
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