Salad Nicoise – A Nice Paleo Diversion from Beef, Pork and Chicken

Instructions

1. Prepare dressing by whisking together the vinegar, mustard, shallot and garlic in a small bowl. Add salt and pepper to taste. Slowly whisk in the olive oil to form an emulsion. Place bowl in the refrigerator
2. Bring a stock pot full of salted water to a boil. Add the green beans to the pot and blanch for 3 minutes. Using a spider, remove the green beans to a bowl of ice cold water. Drain and reserve.
3. In the same pot, add the celeriac cubes and let boil for 15 minutes until they are fork tender. Remove with a spider and reserve.
4. Add the eggs to the boiling water and let cook for 15 minutes until they are hard boiled. Remove and reserve.
5. While you are boiling the vegetables and eggs, place a grill pan, or cast iron pan, over medium high heat. Sprinkle the fillet with salt and pepper, and grill each side for about 2 minutes a side. The middle should stay rare. Remove tuna to a plate.
6. To prepare the salad, place the lettuce in a mixing bowl, and add 1 tablespoon of the dressing. Toss the lettuce to coat, then equally divide it between two plates. In the same mixing bowl, place the green beans and one tablespoon of dressing in the bowl and toss. Place the green beans over the lettuce. Add the celeriac to the mixing bowl and toss with one tablepsooon of dressing. You get the pattern here. Place coated celeriac over the green beans. Slice the tuna into 1/4 inch slices. Divide the tuna between the two plates. Spoon remaining dressing over the tuna, and top with some capers and olives. It’s alot of work, but well worth the effort.

Serves 2.