LOW FODMAP STEAK NIÇOISE SALAD

LOW FODMAP TWIST ON THE CLASSIC FRENCH NIÇOISE SALAD WITH EGG, POTATOES, OLIVES, GREEN BEANS AND TOMATOES

LOW FODMAP STEAK NIÇOISE SALAD

This low FODMAP steak Niçoise salad is fresh, filling, and totally gut-friendly. It’s a classic French-inspired dish, minus the digestive drama.

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Ingredients

FOR THE SALAD

2 handfuls Green Beans washed and trimmed
½ cup Sliced Olives*
½ cup Cherry Tomatoes halved
4 Hard-Boiled Eggs quartered
12 Baby New Potatoes
1 handful Arugula
2 handfuls Mixed Lettuce of Choice
1 10oz. Steak of Choice*
Salt and Pepper to taste

FOR THE DRESSING

½ cup Extra Virgin Olive Oil*
¼ cup Apple Cider Vinegar
1.5 tbsp Dijon Mustard
Salt and Pepper to taste

Instructions

Place all the ingredients in a jar or container 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.
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.
Add a handful of mixed lettuce to two separate plates or bowls. Top with a half handful of arugula each.
Spilt 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 eating!

Notes

I used sliced kalamata olives for this recipe but any olive will do the trick just fine.

I used a top sirloin steak but your favourite cut will also work.

If you prefer, you can use an infused olive oil for more flavour.

Nutrition