How do you generally feel about Salads?! I’m a fan. Like a huge fan. And if you’re not, I can almost guarantee that this Low FODMAP Steak Niçoise Salad will change that. It’s super easy to make and totally customizable (this is my take on the classic). Go ahead. Get Creative. Have your own take on my take.
I always have been a salad fan, even as a kid. It’s probably the array of toppings. Or the vast variety of things you can do with ‘em. Perhaps it’s the endless dressing combinations and what have you. Or maybe it’s the fact that almost anything can be a salad these days. Or turned into a salad these days. Salad just knows what’s up. I, no lie, ate a huge salad for dinner every.single.day I worked at my last bar job. And I worked at least 5x a week for 5 years!!! Now that’s A LOT of salad. And the funniest part about it? It was (unlike me) pretty much the exact same salad that whole entire time and I never once got sick of it!!!! In fact, I even craved it some days!!!!
HOT OR COLD SALAD?
For the longest time, I was a cold salad kinda gal. I wasn’t opposed to adding some “hot things” aka cooked ingredients but I just never did. You can bet that I ALWAYS have the ingredients to make some sort of salad at home. However, it’s only up until recently that I started cooking things to add to my salads. Why am I just making this glorious discovery now? Could be laziness. Could be because we normally have a meal with a side salad as oppose to an actual meal-sized salad. But these days, that’s exactly what we’ve been having. And since salads have been our actual meals instead of just a side, you best believe ya sista’s put her fancy pants on.
LET’S TALK Niçoise Salad
Oh em gee. See, here too. I’m guilty. Why have I never had a Niçoise Salad before this one?! I know, I know. Supposed salad lover, eh? It took the Low FODMAP Diet to get me here, y’all. I’ll just blame it on having yet to go to France. Or the hot-cold thing I was going on about earlier as this one obviously has 4 hot components.
You see, there was this regular customer I used to serve at this Sports Bar I worked at back in the day. The guy hardly ever ordered any food but when he did, it was a salad, with Chicken. Now, the thing about Mike was that he famously sounded like a broken record every single time he did so because he never failed to tell me to “tell the kitchen guy not to put the hot piece of chicken on top of the cold salad.” At the time, I just thought he was annoying and crazy. Years later, and as a self-proclaimed salad connoisseur, I don’t know whether to admit he was definitely on to something or if he just forever instilled a fear of wilty lettuce in me. Ah, the impact people can have on your life, let me tell ya.
THE GOODS IN THIS LOW FODMAP STEAK NIÇOISE SALAD
The dressing, which I’ve honestly been using for every single salad I’ve made in the past like 4 months, permanently lives in a squeeze bottle on the condiment rack in my fridge. It’s just THAT good + so super simple to make + you probs alwayssss have the 4 basic ingredients right there on hand like I do. Dijon Mustard (ya gotta have this one. It’s a must in this house and I use it to spice up all kinds of dishes on the reg!). Olive Oil (try infused if you’re feelin’ a little crazy or on the LOFO Diet, like us). Apple Cider Vinegar (it’s 2021, how do you not have ACV in your kitchen?!) And Salt (which like, does that even count as an ingredient?!) Tell me how it gets any simpler than that, I’m waiting.
The steak I used here is a Top Sirloin but you could use whatever you have on hand or your favourite cut. Hell, you don’t even have to use steak if that’s not how you roll or what you’re feeling like for the day. You could use chicken, canned tuna or fresh tuna (a really good option!) or just keep it Plain Jane and add a few extra toppings (unless of course, you’re Low FODMAP, then you gotta be watching your portions!)
The toppings can kinda be customized to your likings but a Niçoise is a Niçoise because of a few key ingredients: Green Beans. Baby New Potatoes. Hard Boiled Eggs. Some sort of Lettuce-type Greens at the bottom. Olives. And Tomatoes.
TO TOSS OR NOT TO TOSS?!
So, I’m generally a no question toss-my-salad kinda gal – I just love taking bites of the whole thing mixed together as intended to eat. I actually cringe when I eat a salad next to someone who a) pours their dressing in once place over top the salad and b) doesn’t mix it all in before indulging!!! WTF, BRO?! It’s no wonder some people hate salads. But when we start getting fancy like we do here and we’re adding cooked ingredients, that ol’ regulars voice pops right back into my head….to toss or not to toss?! I think I’m all about waiting for ingredients to cool before mixin’ ‘em in with my cold lettuce. I gotchu, Mike, I gotchu.
LOW FODMAP STEAK NIÇOISE SALAD WITH CREAMY MUSTARD DRESSINGCourse: Lunch, DinnerCuisine: FrenchDifficulty: Medium
Hearty, meal-sized salad made with simple ingredients anyone can enjoy.
What You’ll Need
- For the Salad
2 handfuls Green Beans, washed and trimmed
1/2 cup Sliced Olives*
1/2 cup Cherry Tomatoes, halved
4 Hard Boiled Eggs, quartered
12 Baby New Potatoes
1 handful Arugula
2 handfuls Mixed Lettuce of Choice
1 10 oz. Steak of Choice*
Salt and Pepper, to taste
- For the Dressing
1/2 cup Extra Virgin Olive Oil*
1/4 cup Apple Cider Vinegar
1.5 Tbsp Dijon Mustard
Salt and Pepper, to taste
- For the Dressing
- Place all the ingredients in a jar or container (I throw ’em right into a squeeze bottle) and shake vigorously until well combined. Re-shake just before pouring on top of the salad. Store any extra right in the squeeze bottle in the fridge for future easy access.
- For the Salad
- Bring the steak to room temperature to allow for even cooking. Heat an indoor grill to medium high heat. Salt and pepper the steak on both sides right before placing it on the grill. Once the grill is hot and ready to go, grill for 5 minutes on the first side and 3-5 (depending on thickness) for the second, for medium rare. Adjust cooking time to your own liking and preference. Remove from grill, place on a cutting board with a pointed piece of foil overtop (not touching the steak, think of it as a tent) and rest for at least 10 minutes. Then slice into strips.
- Wash the potatoes and cut any large ones in half. Place ’em in a large pot and cover with cold water. Bring to a boil over high heat then reduce and simmer for 12-15 mins or until they can easily be pierced through with a fork. Drain. Toss with a tbsp of the salad dressing, a little more salt and pepper and set aside.
- Using the same pot, bring about 5 cups of salted water to a boil, then add the beans. Cook for 2 minutes then drain and rinse under cold water to stop the cooking. Pat dry with paper towel and set aside.
- To Assemble the dang Salad
- Add a handful of mixed lettuce to two seperate plates or bowls. Top with a half handful of arugula each.
- Split the beans, potatoes, olives, hard boiled eggs and tomatoes amongst each bowl and place ’em in groups on top of the greens.
- Drizzle with as much dressing as desired. Season with salt and pepper. Top each salad with half the sliced steak. Mix everything together well before serving!
- *I used Sliced Kalamata Olives
- *I used a Top Sirloin
- *Can use an infused Olive Oil, if preferred
STILL NOT CONVINCED BY THIS LOW FODMAP STEAK NIÇOISE SALAD?! TRY SOME OF MY OTHER FAVOURITE SALAD RECIPES: