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Nicoise Salad


1/2 cup freshly squeezed lemon juice

3/4 cup extra virgin olive oil

1 medium shallot, minced

1 Tbsp fresh thyme, minced

2 Tbsp fresh oregano, minced (or 1 Tbsp dried)

1 Tbsp Dijon mustard

Salt and freshly ground pepper

2 3.75 ounce tins of sardines

4 hard boiled eggs

5 small Yukon gold potatoes, quartered

1 head romaine, ripped into bit size pieces

2 large tomatoes, sliced

1 small red onion, thinly sliced

1 pound fresh green beans, tips removed, blanched and shocked

1/2 cup nicoise olives

back home

In a large mixing bowl, add the ingredients for the vinaigrette. Whisk until they come together. Reserve. In a large pot, boil the potatoes until they are fork tender, about 10-15 minutes. Drain. Drizzle 2 Tbsps of the reserved dressing over the hot potatoes. This will allow the potatoes to absorb the flavor. Reserve.

In a separate bowl, toss the red onion and tomatoes with 1 Tbsp of the reserved vinaigrette. Drizzle the hard cooked eggs with about 1/2 tsp of the vinaigrette. Toss the romaine with the remaining vinaigrette. To assemble: place the romaine on the bottom of the platter. Arrange the ingredients, separately on the romaine. Top with the sardines. Serves 4.