I am totally in a France mood lately. Okay thats no wonder, because I am going to Paris in September. AGAIN? Some people might wonder. As I have just been there for a long weekend trip with my lovely cousins... YES, again. But then I am going to stay for a full semester as I got accepted for an exchange place!
While I was in Paris I really wanted to try so so much of the REAL classic specialities - snails, moules marinères, steak tartare, soup de l'oignion, confit de canard, foie gras and a français salad nicoise... But I guess, 5 days where not enough. I did eat many many macarons - did u know that are made with almond flour which makes them naturally gluten free? Amazing! I could not get enough :P
However, I did not get the Salade Nicoise out of my mind. I checked the recipe and adapted the typical recipe a bit. I did not include potatoes and swopped beans with asparagus making it paleo and low carb friendly. I used fresh tuna instead of the weird tinned one. Tastes a lot better!! I added some avocado - surprise - and made a french vinaigrette with some of that awesome whole grain French Maille mustard de l'Ancienne, which I brought back with me.
Asparagus are just packed with health benefits: It's loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Moreover, it is diuretic while detoxing as you may notice when going to the toilet :) it collects toxins from our bodies and flushes it out of systems.
Sesame seed coat provided your dish with a great nutty taste while being super healthy. The little seeds aid digestion and are full of minerals like magnesium and niacin.
Bring France onto your plate
Have a look at my French inspired salad creation and have a bite of a piece of France.
ALL YOU NEED:
salade à deux
- two cups of leafy greens, I used a mix of my favourites: baby spinach, kale, rocket and field salad
- few black olives, pitted
- few tomatoes, halved
- 2 tuna steaks, washed and dried
- one avocado, sliced
- two organic eggs, boiled and sliced
- few stalks of organic green asparagus, fried
- freshly cracked black pepper
- olive oil, for brushing the tuna
- one tbsp of raw organic sesame seed
- parsley, for topping
- juice of 1/2 lime
- one tbsp of mustard
- a pinch of sea salt flakes
- tow tbsp organic cold pressed apple cider vinegar
- four tbsp of of extra vergine olive oil
- one organic garlic clove, freshly minced
boil the egg and prep the tuna
oil, pepper, sesame seed
meanwhile, fry the asparagus in a dry pan
arrange your salad
THIS IS HOW YOU DO IT:
- Wisk together all ingredients for the vinaigrette for the salad
- boil the egg to your liking - i prefer the egg yolk to be just well done so 7,5 minutes are PERFECT :P and cut in halves
- heat a pan - with no oil- and add the asparagus, let fry until they start to roast a little
- Prepare the tuna by brushing it with oil and pepper and sprinkle with sesame seed - no salt as it will make the steak lose water
- Heat a non stick frying pan until very hot - no additional oil needed- add the tuna steak and fry for about 2 minutes on each side (time can vary with thickness of the steak) and cut
- Arrange la salade on a nice big place, add the tomatoes, avocado, olives, boiled egg, asparagus, the scaled tuna
- Sprinkle the greens with vingairette, add parsley leaves and some freshl squeezed lime juice to the tuna of you like