This week I’m kicking off a new type of SCOOP content, where I take you behind the scenes while I share some of my favorite recipes, and maybe even try some new ones! Why, so you say?

In a poll of my IG followers, food, by far, is the number one topic of interest. And honestly, my intention has always been to bring some positivity to your feeds. So why not share a bit more about the foods that I love to prepare and enjoy? And in a way that is useful to you, of course!

The first recipe I’ll be sharing is one that is on repeat when I have a brunch or lunch gathering, including the annual Mother’s Day brunch I host. It’s great for so many reasons: it can be made in advance and assembled right before, stay out at room temp for a while, it always looks beautiful and there is something on the platter for everyone! When pressed for time, I make it with a high-quality canned tuna. When I have the time and adequately plan, I grill both salmon and chicken the day before and give people an option for protein. See recipe below and give it a go! It’s always a crowd pleaser!

MOTHER’S DAY SALAD NIÇOISE

1 # baby red potatoes, bite size

8 soft or hard boiled eggs, halved

1# green beans

2 cups cherry or grape tomatoes, halved

Jar (10-12 oz.) pitted olives (I use kalamata or you can use traditional Niçoise!)

2 heads romaine, chopped (or 2 bags, shhhh don’t tell)

3 8oz. cans high-quality tuna, drained (I use Blue Harbor Albacore in water), or grilled chicken or salmon, chunked

SIMPLE DIJON DRESSING

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

3 tablespoons dijon mustard

Pinch of Salt and Pepper

Cook your baby potatoes until fork tender. Cool, and cut them in half if not bite-sized. Blanch your green beans (submerge in boiling water for 2 minutes and then right into an ice bath). Hard or soft boil (I like soft, but depends on preference!) your eggs. Slice them when cool. Drain your olives and tuna.

Whisk together your dijon dressing ingredients. Pour into a serving pitcher or dish. (Be sure to let it get back to room temp. before serving).

On a platter, arrange your chopped lettuce in a bed. Arrange your tuna, tomatoes, potatoes, green beans, olives and eggs in rows.

Put out your Niçoise platter with serving utensils and dressing close by. Let your guests help themselves!

Please let me know if you try it! I’d love to know!