We all love a great salad for lunch, but it isn’t always practical for on-the-go meals. We are all about practicality here, and our Stacked Salad Nicoise a great gourmet lunch! Not only do you have a flavourful salad that looks scrumptious, but you’re also being eco-friendly by reusing a glass mason jar to hold your salad. By putting our Stacked Salad Nicoise in a mason jar, it instantly becomes more than just a savoury salad. You can see each delicious ingredient of the salad stacked on top of the other to create that gorgeous look. After all when our tummies start rumbling at 11:45am, we all eat with our eyes.
Stacked Salad Nicoise- Makes 2 Mason jars
1 can tuna
2 hard boiled eggs, chopped
2 boiled potatoes, room temperature and chopped
¼ cup blanched green beans
¼ cup chopped red peppers
¼ cup chopped cucumber
¼ cup chopped red onion
3 tablespoons chopped Kalamata olives
1 cup baby arugula
¼ teaspoon anchovy paste
¼ cup balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
salt and pepper
¼ cup extra-virgin olive oil
1.Make dressing by whisking together anchovy paste, vinegar, maple syrup, mustard, salt and pepper. Continue to whisk while drizzling in olive oil. Whisk until completely emulsified, set aside.
2.Combine the peppers, cucumber, onion and olives.
3.Divide the pepper medley between the two mason jars. Layer with tuna, green beans, egg and finally arugula.
4.Dress Mason jar salads with dressing and shake to coat. Wait to dress salad until right before serving.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt