Most of the recipes I post are for comfort food. But mostly I make meat and vegetables for dinner, either separately or in a stir fry. Salad Niçoise makes a refreshing Primal/Paleo summer dinner.
When I started Primal 4 years ago, potatoes were forbidden unless perhaps you were a lumberjack or had spent several hard-core hours in the gym that day. Many of us simply refused to follow that advice. So now potatoes are mostly acceptable if you can handle the carbs. Cooking them one day, refrigerating them over night, and quickly warming them, or especially eating them cold, reduces the insulin spike and greatly increases their resistant starch. Paleolithic hunters and gatherers ate lots of roots and tubers.
- Lettuce. Boston is traditional but use what you have.
- Green beans. Lightly steamed and cooled. Yes, green beans are paleolithic.
- Small red or Yukon potatoes, steamed or boiled the day before and cooled overnight in the refrigerator. This will reduce the glycemic load. Cut up the potatoes if you want.
- Red onion. Chopped.
- Canned tuna. Most recipes call for tuna steaks or canned white. Despite the stock photo at right, I use canned.
- Hard boiled eggs. Cooled and peeled, and cut in half if you like.
- Black olives, or whichever you like. Special niçoise olives are traditional. I like regular black ones.
- Any other salady things you have or feel like, e.g. tomatoes. Anchovies and capers are traditional.
For vinaigrette (per person)
- 1/2 tablespoon Dijon mustard.
- 1/2 cup extra virgin olive oil.
- Tablespoon of balsamic or other vinegar, or lemon juice.
- Salt and fresh ground pepper.
- Whisk the mustard, oil, vinegar, salt and pepper.
- Arrange lettuce on plate or platter.
- Place everything else in whatever way your creativity leads you.
- Drizzle on the vinaigrette.