Low FODMAP Salade Niçoise

Name: Low FODMAP Salade Niçoise
Total time: 30 min
Ingredients: ¾ cup (180 ml) Garlic-Infused Oil, (made with olive oil or purchased garlic-infused olive oil such as FODY’s); ¼ cup (60 ml) white wine vinegar; 2 tablespoons minced fresh herbs; (we suggest a combo of tarragon, chives, and parsley, although dill and marjoram are great, too); 2 teaspoons Dijon mustard; ¼ teaspoon kosher salt; 1¼ pounds (680 g) small yellow or red waxy potatoes, (scrubbed, left whole or halved depending on size); Kosher salt; 3 tablespoons white wine; Freshly ground black pepper; 12 ounces (340 g) slender green beans, (stem ends trimmed and discarded); 1 large head Boston or butter lettuce, (cored, leaves separated, washed and dried); ½ dry pint (142 g) cherry or grape tomatoes; or; 2 medium-size beefsteak tomatoes, (cored and quartered); 10 to 12 ounces (280 to 340 g) oil-packed tuna; (we used a combo of white albacore and light-fleshed chunk tuna from Tonnino); 4 large hard-boiled eggs, (halved lengthwise); ½ cup (121 g) drained brined-packed olives, ( such as Niçoise or Kalamata); 1, 2- ounce (55 g) tin oil-packed flat anchovy fillets, (drained)

www.fodmapeveryday.com

We think our Low FODMAP Salade Niçoise is the perfect hot weather dinner - or fancy lunch! Serve family style and everyone can have what they like.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

¾ cup (180 ml) Garlic-Infused Oil, (made with olive oil or purchased garlic-infused olive oil such as FODY’s)
¼ cup (60 ml) white wine vinegar
2 tablespoons minced fresh herbs; (we suggest a combo of tarragon, chives, and parsley, although dill and marjoram are great, too)
2 teaspoons Dijon mustard
¼ teaspoon kosher salt
1¼ pounds (680 g) small yellow or red waxy potatoes, (scrubbed, left whole or halved depending on size)
Kosher salt
3 tablespoons white wine
Freshly ground black pepper
12 ounces (340 g) slender green beans, (stem ends trimmed and discarded)
1 large head Boston or butter lettuce, (cored, leaves separated, washed and dried)
½ dry pint (142 g) cherry or grape tomatoes
or
2 medium-size beefsteak tomatoes, (cored and quartered)
10 to 12 ounces (280 to 340 g) oil-packed tuna; (we used a combo of white albacore and light-fleshed chunk tuna from Tonnino)
4 large hard-boiled eggs, (halved lengthwise)
½ cup (121 g) drained brined-packed olives, ( such as Niçoise or Kalamata)
1, 2- ounce (55 g) tin oil-packed flat anchovy fillets, (drained)