Ingredients:
3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup stuffed olives (sold at The Tubby Olive)
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste
1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing
1/4 cup freshly grated Parmesan cheese
3 tablespoons Tubby Olive Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of your favorite Tubby Olive EVOO, like Nocellara or
Tubby Olive Infused Olive Oil like Wild Fernleaf Dill 

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly
In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

The post Smoked Salmon Nicoise Salad appeared first on The Tubby Olive.

Preheat oven to 425. Thoroughly wash and pat dry all vegetables.  Spread them in a roasting pan and drizzle with an olive oil of your choice.  Toss in herbs, and season with salt and pepper.  Roast in pan for 35-45 minutes, stirring at least once, until vegetables are cooked through and browned. Serves 4.

The post A Tubby Olive Oil + 5 Ingredient Recipe: Dave’s Roasted Root Vegetables With Herbs appeared first on The Tubby Olive.

The post Asparagus Drizzled With Balsamic-Try It! appeared first on The Tubby Olive.