Asparagus Niçoise with Pesto Dressing
Typically a composed salad, Niçoise also works as a toss-ahead option for people who live for texture in their salad bowl. With spring-fresh asparagus, tender new potatoes, sweet-fiery Peppadew peppers, and a punchy pesto dressing, it’s a salad to look forward to all day long. For your protein, you could swap out the egg for chunks of high quality canned tuna. Look for Peppadews in the deli section of grocers, but if unavailable you can use roasted red peppers.
Full steam ahead Boil your eggs and you risk rubbery whites, chalky green-tinged yolks, and clingy shells, giving you cooked eggs that look like they’ve been in the path of a meteor shower. Your hack for perfect hard-boiled eggs every time is to give the orbs a steam bath—yolks will remain creamy and sunnier than a Caribbean vacation, while shells will effortlessly slide off the just-set whites. Starch madness When cooked and then cooled for several hours, the digestible amylopectin starches in potatoes convert into the hardened resistant starch amylose. Resistant starch is digested by the micro-bugs in your colon, so it acts as a prebiotic. This means that beneficial bacteria feed on it, increasing their population numbers to improve the gut microbiome, which, in turn, may benefit your digestive and immune health.
Total 30 min