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As suggested by the name, this colorful salad hails from the city of Nice in the Cote D’Azur region of France. My version is much healthier and compassionate, replacing the tuna with artichoke hearts and eliminating the chicken’s eggs.
3 yellow potatoes, peeled and cubed
1 large garnet or jewel yam, peeled and cubed
8 ounces green beans, ends trimmed
1 roasted red pepper, cut into strips
Serving Suggestions and Variations
Instead of steaming the potatoes, toss them with olive oil, spread them on a baking sheet, and roast in a 425-degree oven until tender and crisp. Season with salt and pepper, set aside to cool.