Niçoise Recipe

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Wash and peel the purple sweet potatoes, then cut them into 1-inch cubes. Toss the cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

Hard-Boil the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath for 5 minutes before peeling.

Cook the Fish

Heat a grill or skillet over medium-high heat. Season the fish with salt, pepper, and any desired spices. Grill or pan-sear the fish for about 4-5 minutes per side, or until cooked through and flaky. Remove from heat and let rest for a few minutes before slicing.

Prepare the Greens and Tomatoes

Wash the organic mixed greens thoroughly and spin dry. Slice the vine-ripened tomatoes into wedges.

Prepare the Olives

If desired, slice the Kalamata olives in half to make them easier to mix into the salad.

Combine Ingredients

In a large salad bowl, combine the mixed greens, roasted sweet potatoes, sliced fish, sliced tomatoes, and Kalamata olives.

Prepare the Dressing

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Dress the Salad

Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve with Eggs

Slice the hard-boiled eggs in half and arrange on top of the salad. Serve immediately.