Nicoise Salad Ingredients:
Handful of Green Beans
1/4 Cup Olives
1 Tsp. Balsamic Vinegar
2 Tsp. La Tourangelle Extra Virgin Olive Oil
Boiled Egg Ingredients:
1 Tsp. Vinegar
1/2 Tsp. Salt
1-2 Tsp. La Tourangelle Roasted Pistachio Oil
Nicoise Salad Directions:
The night before, boil the potato and green beans until tender in separate pans because the green beans will cook much faster. Store in an airtight container in the fridge overnight. Also the night before, make the vinaigrette with La Tourangelle 100% Organic Extra Virgin Olive Oil, balsamic vinegar, and salt. Sore in an airtight container in the fridge over night.
In the morning, cut the potato into bite size pieces. Mix potatoes, green beans, olives and tuna. Add vinaigrette.
Boiled Egg Directions:
The night before, place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs in the pan, the more water you should have over the eggs. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. Heat the pot on high heat and bring the water to a full rolling boil.
Turn heat off, keep the pan on the hot burner, cover and let sit for 10-12 minutes.
Straight out the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Store eggs in an airtight container in the fridge.
The morning of, cut eggs in half and drizzle with 1/2 teaspoons of La Tourangelle Roasted Pistachio Oil.
Apples and Toasted Almonds with Brie or Cheddar:
1 Apple, cut into slices, drizzle with lemon juice to avoid oxidation
1 Tsp. La Tourangelle Roasted Almond Oil
1 small piece of brie or cheddar
The night before, toss almonds and La Tourangelle Almond Oil n a pan over medium heat.
In the morning when packing the lunch, cut apple into slices and mix with almonds. Add Brie or Cheddar.