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Cooking 101
Think of this beauty as our golden Niçoise. It has all the classic markers of the French bistro salad: jammy eggs, blanched green beans, tuna, and crisp greens. We’ve added avocado for some extra creaminess, our Golden Tahini for a lemony kick, and sesame seeds for some nuttiness. Taking care with the plating of each element makes this feel like an occasion as opposed to just a salad.
Chef Tip: Blanching is an easy way to keep green vegetables vibrant and crisp while taking away some of that raw edge. Simply bring a pot of salted water to a boil and cook the veggies until they’re bright and tender, but still have a touch of crispness. Transfer them to an ice water bath to stop the cooking process while cooling them down.
2 cups of green beans
2 eggs
2 heads of radicchio
2 cans of tuna packed in oil
1 avocado, sliced
Salt
Toasted sesame seeds
Shock the green beans, by dunking in boiling, salted water for about 2 minutes, then promptly putting them in a bowl filled with ice water to stop the cooking
In the same boiling water, gently add eggs and boil for 5 minutes
Lay the leaves of the radicchio in a serving bowl, then add the string beans, the tuna, and the avocado
Slice the eggs in half, long-wise and lay on the salad, then dress with the Golden Tahini and sprinkle with a pinch of salt and sesame seeds
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.
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Nutrition (per serving)
Calories = 370
Total fat = 23g
Total carbohydrates = 14g
Fiber = 5g
Protein = 30g
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