I was watching a Paul Hollywood programme last week about making sourdough bread (I need to work on it as my efforts so far have been pretty poor). To go with one of the breads, he made a simple Nicoise Salad and I was delighted to realise that all the ingredients he included were low FODMAP. He used seared tuna steaks in his version but I’ve used anchovies instead as my French sister-in-law assures me this would be more authentic. The Times Magazine this weekend had another variation using tinned tuna which would be a really easy option. Just make sure the olives and anchovies you use haven’t been marinaded in garlic.
Low FODMAP Nicoise Salad
Author: Louisa Reid
Recipe type: Salad
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 4
A light and Summery salad
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- A pinch of salt
- A handful of green beans, trimmed
- 12 anchovies
- 8-12 cooked baby new potatoes, halved
- 8 cherry tomatoes, halved (ensure you limit your portion of cherry tomatoes to 3 to keep it low FODMAP)
- 4 hard boiled eggs, halved
- 1 little gem lettuce
- A large handful of rocket
- A handful of mixed olives
Instructions
- Prepare the salad dressing by placing the olive oil, wine vinegar, Dijon mustard and salt in an empty jam jar and give it a good shake
- Blanch the green beans by plunging them in a pan of boiling water for 2-3 minutes then drain and rinse with cold water
- Assemble the remaining salad ingredients including the green beans in a large bowl or plate, pour over the dressing and serve