Nicoise Salad

This take on the classic southern French salad, is packed with more nutritious vegetables and fiber. All of the components can be made ahead and assembled throughout the week. I like to use beluga lentils for all my recipes. They are butterier and more delicate compared to a green lentil.

1 cup of lentils

2 medium sweet potatoes, peeled and cut into quarters

2 cups French green beans

1 watermelon radish, thinly sliced

1 head of radicchio, chopped,

3-4, gem lettuce hearts, bottoms removed

Castelvetrano olives

Tahini Dressing:

1 tablespoon shallots, finely diced

1/4 cup tahini

juice of 1 lemon

1 tablespoon maple syrup

1/4 cup olive oil

1. Rinse 1 cup lentils. Combine with 2 cups of water and bring to a boil. Cook until soft around 35-30 minutes.

2. Place sweet potatoes in small pot and cover with about an 1/2 inch of water. Bring to a simmer and cook until tender. Drain and allow to cool.

3. Bring a large pot to a boil and blanche green beans. Shock in ice water. They should be tender and slightly crunchy.

4. Combine all ingredients for the dressing and whisk to combine. Season with salt and pepper.

5. Plate salad with radicchio and gem lettuce leaves. Add lentils, sweet potatoes and green beans. Top with tuna and drizzle tahini dressing. Garnish with buttery green olives.