This niçose inspired salad is fresh, delicious and can easily be made with any veggies you have in the fridge! We love to add tuna but any leftover fish from last night’s dinner works well too.
Sear the tuna in olive oil with salt and pepper.
We like ours pink on the inside, but cook to your liking.
Boil the eggs.
We do ours about 9 and a half minutes so they are still a little soft on the inside, but again cook to your liking.
Chop the green beans and asparagus and blanch briefly in boiling water.
Break your favorite greens into pieces and top with beans, asparagus, sliced rutabaga, eggs, tuna and capers.
Dress your salad with olive oil, balsamic and lemon juice, then enjoy!