italian nicoise salad
mom and i took a trip a few years ago to paris, and then we spent a week on the amalfi coast taking a cooking class and just hanging out. it was nothing short of amazing honestly! the food was spectacular! almost everyday i had this salad for lunch because all the ingredients were so incredibly fresh! this time of year is when this salad is the best because the tomatoes and the corn are in their peak season!
2 ears fresh corn
1 medium sized heirloom tomato, diced
1 12oz can albacore tuna in water
½ cup julienne sweet white onion
2 cups packed purple leaf romaine lettuce
1/8 cup grated parmesan cheese
2 T olive oil
balsamic vinegar & olive oil for drizzling
salt & pepper
5 inch piece of French baguette
To prepare the corn, remove it from the cob. Sauté the corn and the onion with the olive oil until corn is cooked (about 5-10 minutes).
While the corn is cooking, arrange the tomato, and the tuna between two plates, along with the shredded lettuce. When the corn is done cooking, add this to the plate as well. Sprinkle each plate with the parmesan, then balsamic & olive oil. Season with salt and pepper and serve with the baguette piece!
(I love to mix it all up once I have everything plated, but enjoy however you like!!)