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Everyone should have a good Niçoise salad recipe in their arsenal. We’ll be putting food photographer and blogger Aran Goyoaga’s version in our back pocket for healthy yet satisfying lunches and dinners alike.
“I love bonito,” the author of the new Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood writes, “which is a smaller variety of tuna that is caught along the Basque Country’s Atlantic coastline. When I travel to visit my family every summer, I visit the Zallo cannery in the fishing village of Bermeo and buy boxes at wholesale prices. I normally bring back somewhere around 60 cans at a time, which will last me a few months.” Imagine how many salads that adds up to…
“In this salad, I take elements of a classic salade Niçoise and the ensalada mixta I grew up with and add my own twist with fried capers and dill,” she continues. “It makes for a quick and hearty dinner and lends itself to feeding large crowds when you need to scale up.”
One thing is certain: Whether you serve it composed or mixed together, it’s sure to impress.
©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
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