While the term SAD very appropriately describes the unhealthy Standard American Diet of nutrient-depleted, heavily-processed foods (so-called), there is abundant goodness to be had for little extra effort or expense.
Here’s a primal, seasonal all-American version of the venerable French Salade Niçoise..
Prepare hard-cooked pastured eggs. Cool and set aside.
Take a thin slice off the North and South poles of a large, ripe heirloom tomato. Scoop out a little of the flesh from the center and place the tomato in a heavy skillet. Chop the remaining flesh, tops and bottoms and set aside.
Lightly drizzle the tomato with virgin olive oil, season with sea salt and freshly-cracked pepper and roast in a 400 degree oven for 5 minutes to intensify the flavor. Set aside.
Meanwhile, combine US Pacific pole-caught albacore tuna in a bowl with plenty of raw olive oil, organic pitted black olives, sliced scallions, diced roasted red peppers and flat-leaf parsley. Season to taste with sea salt and pepper.
Prepare a salad of mixed field greens and herbs and toss with a little white balsamic vinegar and olive oil.
To assemble, place tomato in center of dinner plate and mound over with tuna mixture. Arrange salad around the perimeter and garnish with quartered eggs and a variety of made-at-home sprouts.
This post is part of Food Renegade’s Fight Back Fridays