This Grilled Niçoise Salad is a fun twist on a classic French salad, modernized and seen through the lens of a quintessential American summer, spent around the backyard grill. 

Feel Good Vibes

• Great source of high-quality protein from tuna and eggs, helping to build lean muscle.
• Rich in brain-boosting healthy fats from olive oil, egg yolk  and tuna.
• Full of gut-healthy fiber and micronutrients from asparagus, spinach, new potatoes, red onion, and olives.

Ingredient Substitutions

• No sherry vinegar? Red wine vinegar.
• No avocado oil? Grapeseed oil or another high quality neutral oil.
• No olive oil? Sub all avocado or neutral oil.
• No asparagus? Hearts of palm.
• No new potatoes? Yukon or russet.
• No red onion? White or yellow onion.
• No tuna? Sub salmon or swordfish.
• No spinach? Mixed greens or arugula.
• No kalamata olives? Black olives if you must.

Recipe Tips & FAQs

• 3 ingredients help a dressing emulsify: garlic, mustard and egg yolk. If you find that you added your oil too fast and your dressing breaks, you can try again by putting a fresh egg yolk in a clean bowl. Slowly drizzle in the broken dressing, a little at a time. You might need to add a little extra vinegar or oil to make up for the extra yolk. 
• My jammy egg technique: Start with cold water. Cover the eggs, bring to a boil, cover with a lid and remove from the heat. Set a timer for 8 minutes, then drain the hot water and fill the pot with ice water. Immediately start peeling the eggs, using a thin metal spoon to separate the shell. Return to the ice water to continue cooling until all the eggs are peeled, then store in the refrigerator until ready to use.
• To help prevent grill flare-ups, I like to apply just a little bit of oil to my grill grates with a paper towel, as opposed to oiling my meat or vegetables. Once the vegetables come off the grill, I will drizzle some oil and seasoning for flavor. 

Serving Suggestions

• Pesto Artichoke Spread with Chickpea Crackers make a great appetizer to pair with the Grilled Niçoise Salad.
• These Chickpea Panisse would taste fantastic served on the side.
• Serve with Cauliflower Alfredo tossed with gluten free fettuccine for a hearty and healthy meal.

Storage and Shelf Life

Make Ahead: All components can be made ahead of time, but wait till just before you serve to dress the salad.

Refrigerate: Salad dressing and cooked tuna will last in the fridge for 36 hours. The rest of the components will last in the fridge for up to 3 days.

Freezer: nope!

Final Thoughts

If you’re like me, I have a hard time firing up my charcoal grill for one piece of protein. When I invest in lighting up the grill, I am pulling everything out of the fridge that would taste better with a little smoke on it. No missed opportunities here! 

And that’s how almost every ingredient for this Grilled Niçoise Salad ended up on my Big Green Egg one evening recently. My friends loved the salad, so I knew I had to share it with you. 

Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.

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Grilled Niçoise Salad

Grilled Niçoise salad gets a summer glow up with tuna steaks, jammy eggs, smoky vegetables, feta, olives and a creamy sherry dijon dressing.

Course Main Course

Cuisine French-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Spring

Recipe Type Grilled, Salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 main course servings

Equipment

• 1 charcoal grill or cast iron grill plate

Ingredients

• For the Dressing:
• 1 egg yolk
• 1 clove garlic grated
• 1 teaspoon dijon mustard
• ⅓ cup sherry vinegar
• ⅓ cup avocado oil
• ⅓ cup extra virgin olive oil
• Sea salt to taste
• Freshly cracked black pepper to taste
• For the Salad:
• 1 teaspoon avocado oil or other neutral oil
• 1 bunch asparagus
• 1 pound new potatoes
• 1 red onion
• 2 4 ounce tuna steaks
• 4 whole eggs large
• 3 ounces baby spinach washed
• 1 cup feta crumbled
• ⅓ cup kalamata olives pitted
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Make the Dressing: In a small bowl whisk together 1 egg yolk, 1 grated clove of garlic and 1 teaspoon of dijon mustard. Combine it with ⅓ cup of sherry vinegar. Make an emulsified vinaigrette by slowly drizzling in ⅓ cup each of avocado oil and extra virgin olive oil. The dressing should appear creamy and coat the back of a spoon without separating. Season with sea salt and freshly cracked black pepper to taste.
• Prepare the Salad: Lightly coat your clean grill grates with a small amount of avocado oil, about a teaspoon. I put it on a paper towel then rub the top of the grates with the oiled rag. Preheat a charcoal grill to 500˚.
• Place the 4 eggs in a pot and cover with cold water. Bring to a boil, turn off the heat and cover with a lid. Allow the eggs to cook in the water for 8 minutes, then drain the hot water and cover with ice water. Peel the eggs.
• Prepare the vegetables and tuna steaks for grilling by snapping off the woody ends of 1 bunch of asparagus and cutting 1 pound of new potatoes in quarters or halves (depending on size) and 1 red onion into 1 inch thick chunks. Grill the vegetables until tender, rotating on all sides until slightly charred, about 2 minutes for the asparagus, and 10 minutes for the potatoes and onion. Season with salt and pepper and grill the 4 tuna steaks to medium rare, cooking on both sides for about 2 minutes a side.
• Remove from the grill and place the veggies in a bowl, season with sea salt and black pepper to taste, and allow to cool for 10 minutes. Once cool, toss with ½ a cup of the salad dressing to marinate.
• Assemble the Salad: Place 3 ounces of baby spinach on a platter, and garnish with the grilled tuna, asparagus, red onions and potatoes, as well as the 4 eggs, 1 cup crumbled feta and ⅓ cup pitted kalamata olives. Drizzle more salad dressing on top, or serve on the side if the salad will be sitting for more than 5 minutes.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Niçoise Salad appeared first on Everyday Alchemy.

Why This Thai Steak Salad Is The Best

• You’ll love this salad because it is so dynamic: bright, vibrant flavors, crunchy texture + a little bit of spice. 
• The toasted rice and fresh herbs add depth and complexity that take it beyond your average steak salad
• It’s nutritionally balanced- combining protein packed steak with a colorful array of vegetables and herbs ensures that you’re eating a well rounded meal

Ingredient Substitutions

• Veggies: sub thinly sliced cucumbers, peppers and zucchini for a perfect summer salad.
• No Tamari? Sub regular soy sauce or coconut aminos.
• No Sambal Chili Sauce? Sub sriracha, fresh sliced jalapeno or serrano peppers
• Seafood allergy? Try Yondu vegetable umami sauce as a vegan, seafood-free alternative.
• Protein: Swap steak for grilled chicken, tofu, or pork.

Recipe Tips & FAQ’s

• Make it Seasonal—use local, seasonal veggies for the freshest and brightest tasting salad. 
• No Charcoal Grill? You can use a gas grill or a cast iron skillet or griddle.
• How to Shred the Veggies— I like to use my Japanese mandolin, but if you don’t have one, a box grater works well.
• How to Cut Your Steak— Steak has a grain—muscle fibers running in one direction, like wood. For a tender bite, always cut across the grain to shorten those fibers and make it easier to chew.
• Where to buy your steak— I love White Oak Pastures, it is regenerative farming at it’s finest, located right here in Georgia.

Serving Suggestions

• Make it a Bowl and serve with steamed forbidden, basmati or jasmine rice for a heartier meal
• Steak & Eggs– Pairs well with this Frittata
• Soup and Salad– pairs beautifully with a bowl of Tom Yum Soup
• Serve it Cold or Room Temperature- it tastes great either way

Storage and Shelf Life

• Best Eaten Right Away: The salad will wilt quickly, so it’s best to eat it within 4 hours of preparation.
• Make-ahead tip: You can make your dressing up to 24 hours in advance
• Not Freezer Friendly: Best enjoyed fresh—this salad doesn’t freeze well due to its delicate textures.

Final Thoughts

This Thai Steak Salad is a celebration of flavor, balance, and texture. It’s satisfying without being heavy, and nutritious without sacrificing oral satisfaction. 

Have you tried this salad yet? We want to know what you think. Please leave a note in the comments. 

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Thai Steak Salad

This Thai Steak Salad features grilled steak, crunchy veggies, fresh herbs, and a tamari-lime dressing. Gluten-free, dairy-free, and full of flavor.

Course Dinner, Salad

Cuisine Thai-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Refined Sugar Free

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Lunch, Salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Equipment

• 1 charcoal or gas grill, cast iron skillet or griddle

Ingredients

• For the Marinade and Dressing:
• 4 tablespoons tamari or soy sauce if there's no gluten sensitivity
• 1 tablespoon fish sauce
• 1-2 tablespoons sambal chili paste or sriracha, freshly sliced jalapeno or serrano chilies
• 1/4 cup dark sesame oil
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice about 2 limes
• 2 cloves crushed garlic about 1 teaspoon
• 1 teaspoon coconut sugar or sub maple or granulated sugar
• For the Steak Salad
• 1 1/2 pounds steak hanger, tri-tip or strip steak
• 4 cups shredded cabbage about 1/2 a medium sized cabbage
• 1 cup thinly sliced or shredded radish, kohlrabi or hakurai turnips about 6 radishes
• 1 cup shredded carrot about 1 medium carrot
• 1 cup thinly sliced cucumber about half a European cucumber
• 1/2 cup green onions sliced thin
• 1 cup assorted fresh herbs such as Thai basil, cilantro and mint
• 2 tablespoons raw rice
• 1 tablespoon sesame seeds any color
• sea salt, to taste
• freshly cracked black pepper, to taste
• Optional:
• 1 cup pineapple, sliced
• steamed rice serve on side

Instructions

• Make the Dressing: Combine tamari, fish sauce, chili paste, dark sesame oil, olive oil, lime juice, garlic and coconut sugar in a mixing bowl.
• Toast the Rice and Preheat the Grill: Preheat the grill to 450˚. Place the rice in a small sauté pan and toast, stirring occasionally on low/medium heat until it turns golden brown, about 10 minutes. Crush the rice either using a mortar and pestle or a blender to about sesame seed size.
• Grill the Steak: Season the steak with sea salt and freshly ground black pepper. Grill or sear to desired doneness, I recommend medium. Place the steak in a shallow dish and pour half a cup of the dressing over the steak. Let it rest while you prep the salad.
• Make the Salad: Mix the shredded cabbage, cucumber, radish, carrots, radish, green onions, basil, mint, cilantro, crushed rice, sesame seeds and sliced pineapple (if using)in a bowl. Pour enough dressing to coat the slaw as you toss it. Season with a little salt and black pepper if needed (fish sauce and soy sauce are salty).
• To Serve: Slice the steak thinly against the grain and combine with the salad. Mix thoroughly and check for seasoning. Serve immediately with a side of steamed rice. The salad will wilt so it's better to be eaten within a few hours of making it.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Thai Steak Salad appeared first on Everyday Alchemy.

This Grilled Vegetable Platter recipe is going to make you look like a Grill Master- without much effort. It’s a great addition to your next cookout, whether you are cooking up a nice piece of meat or some plant based burgers, grilled vegetables are quite capable of stealing the show.

Why These Grilled Vegetables Are The Best

I’m here to tell you that you should never fire up your grill without searching your refrigerator for veggies to add to the party.

– Berbere spice brings bold, complex heat.

– Creamy yogurt sauce balances the smoky edges with a cooling, probiotic-rich finish.

– Root vegetables support digestion with fiber and essential minerals like potassium and manganese.

Ingredient Substitutions: Make Seasonal Swaps 

This recipe is flexible and easy to customize depending on what’s in season:
Root Vegetables: Parsnips, celery root, beets
Leafy Greens: Broccoli, cabbage, cauliflower, bok choy, asparagus
Nightshades: Yellow squash, zucchini, tomato, eggplant

Dairy-free? Use this miso glaze instead of the yogurt sauce.

Grilled Vegetable Platter Tips & FAQ’s

• Why oil the vegetables after you grill them? Because oil can cause a grill flare up and that will add a bad flavor to the vegetables. Don’t worry- the vegetables will easily release from a clean grill when they are ready to be flipped.
• Don’t have a grill? Absolutely. Use your oven’s broiler. Place the veggies on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
• Can I use different vegetables? Absolutely. Most vegetables are great on the grill. Try bell peppers, red onion, cherry tomatoes, or any other vegetable that is in season.
• How do I know when they’re done? You’re looking for golden brown edges and fork-tender centers with a slight char.

Serving Suggestions

• Pair with Pan Roasted Chicken Thighs for a wholesome dinner
• Serve with this Healthy Spring Salad at your next cookout
• Add leftover grilled veggies to a vegetarian weeknight pasta with this Cauliflower Alfredo Sauce

Storage and Shelf Life

Store leftover grilled veggies in an airtight container in the fridge for up to 3–4 days. These grilled vegetables are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.

Final Thoughts

Grilled vegetables are a creative way to show off your grill skills. And if you can grill a piece of chicken, you can grill a vegetable. A solid spice blend and the subtle smoke from your grill can alchemize humble veggies into something that steals the show. Whether you’re a meat-lover or plant-based, this dish belongs at your next cookout.

Create a beautiful grilled veggie platter by serving the grilled vegetables with a yogurt sauce and fresh herbs. The smoky flavors of the vegetables pair well with the creamy tangy sauce. It creates the perfect side dish during grilling season or any time of the year!

Have you made this recipe yet? Let us know what your favorite vegetable was down in the comments.

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Grilled Vegetable Platter

This grilled vegetable platter features Berbere-spiced veggies with a creamy yogurt sauce. A colorful, healthy side for any season or gathering.

Course Dinner, Side Dish

Cuisine African-inspired, American

Keyword easy grilled vegetables, grilled vegetables platter

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Dinner, Holiday, Sides

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Equipment

• 1 charcoal or gas grill, cast iron griddle or skillet

Ingredients

• 1 bunch hakurei turnips
• 1 bunch baby carrots
• 1 bunch radishes
• 1/2 pound mushrooms such as lion's mane or oyster mushrooms
• 1 pint fingerling potatoes sweet potatoes or yukon golds
• 2 each whole onions pick your favorite, I love Vidalias
• 1 tablespoon Berbere spice
• sea salt to taste to taste
• freshly cracked black pepper to taste to taste
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh herbs such as cilantro, parsley, dill, mint or carrot top leaves
• 1 cup yogurt sauce

Instructions

• Preheat a clean charcoal grill to 450˚.
• Prepare your vegetables. Remove the tops from the turnips, carrots and radishes and cut them in half lengthwise. Remove the root from the mushrooms and cut them into chunks about one and a half inches thick. Cut the potatoes in half and cut the onions into one and a half inch slices.
• Working in batches, add the vegetables to the grill and season with Berbere spice, sea salt and freshly cracked black pepper to taste.
• Flip the veggies after 4 to 5 minutes. Re-season the veggies and cook until tender and slightly charred, about 10 to 15 minutes total per batch. The vegetables will easily release from the grill grates once they are ready to be flipped over.
• Transfer the vegetables to a platter and drizzle the olive oil on top and garnish with the fresh herbs. Serve with the yogurt sauce on the side.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Vegetable Platter appeared first on Everyday Alchemy.

There are certain ingredients that deserve a place in your fridge, at all times. Miso paste is one of them. It will be there for you on rushed weeknights when you need to get dinner ready fast, and it needs to be flavorful. You can quickly and easily turn it into a broth, a sauce, or a rich, deeply satisfying glaze; as I’ve done with these miso glazed Japanese Hakurei turnips.

Hakurei turnips are sometimes referred to as Japanese turnips because they are native to Japan. They have a slightly sweet and mild peppery flavor similar to a radish.

Why These Hakurei Turnips Are the Best

• Miso paste is an incredibly nutritious fermented food that supports gut health and promotes microbiome diversity. The turnips are coated in the miso glaze during the last few minutes of cooking.

• Here I’m pairing miso paste with one of my favorite little vegetables: the hakurei turnip. These special turnips are the darling of the local farmers market in late spring and fall when they are in season. Their mild flavor is slightly sweet, which helps them pair perfectly with the boldly flavored miso glaze.

Ingredient Substitutions

• White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
• Tamari: Swap with low-sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
• Mirin: Substitute with a splash of rice vinegar and an extra drop of maple syrup..
• Maple Syrup: Honey can be used if not strictly vegan.

Recipe Tips & FAQs

• Can I make this recipe without a grill? Absolutely. Use your oven’s broiler. Place the turnips on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
  
• What if I can’t find Hakurei turnips? Try regular radishes. Just keep in mind the texture and flavor will be a little different.
  
• Can I use the turnip greens? Absolutely—don’t toss them! They’re packed with nutrients and add a lovely freshness to the final dish.
  
• How do I know when they’re done? You’re looking for golden brown edges and fork-tender centers with a slight char.
  

Serving Suggestions

• Tuck hakurei turnips into a grain bowl with brown or wild rice and add some kimchi or sautéed greens.
• Serve alongside grilled tofu or mushrooms for a satisfying plant based meal.
• They’d go great with these pan roasted chicken thighs and fried rice for a leisurely weekend meal.

Storage and Shelf Life

Store leftover hakurei turnips in an airtight container in the fridge for up to 3–4 days. These turnips are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.

Final Thoughts

This side dish is a nourishing and sophisticated way celebrate one of our favorite farmers market veggies. Whether you’re a longtime fan of hakurei turnips or just discovering them, this miso-glazed preparation will make you a believer. Serve it alongside other seasonal dishes at your next dinner party, or meal prep it for a busy week ahead. Either way, you are going to enjoy these turnips.

Have you tried this hakurei turnip recipe yet? Let me know what you thought down in the comments. I’d love to hear from you!

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Grilled Miso Glazed Japanese Hakurai Turnips

These miso-glazed Hakurei turnips are sweet, savory, and quick to cook. A nourishing, seasonal side dish that’s perfect for weeknights or dinner parties.

Course Side Dish

Cuisine Asian-inspired

Keyword grilled hakurei turnips with miso glaze, japanese turnips

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Sugar free, Vegan, Vegetarian

Season Fall, Spring

Recipe Type Dinner, Sides

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Grill Preheat Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 2 servings

Equipment

• 1 charcoal grill or broiler, or cast iron pan

Ingredients

• 1 bunch hakurai turnips 5 small turnips, weighs about a pound including greens
• 1 tablespoon white miso paste
• 1 teaspoon mirin
• 1 tablespoon tamari or soy sauce
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1/4 cup thinly sliced green onions
• 1 teaspoon black sesame seeds
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the charcoal grill to 400˚. If a grill is unavailable, you can also broil them in the oven on a baking tray on the rack underneath the broiler. If your broiler has a high or low setting, choose high. You could also roast them in a cast iron pan on the stove.
• Prepare the Turnips. Separate the green tops and the white bottoms of the turnips. Wash in cool water, and then shred the green tops. Reserve for later. Slice the turnips in half lengthwise, then place on the grill and cook until both sides are tender and slightly charred, about 15 minutes.
• Make the glaze while the turnips are cooking. Mix the miso paste, mirin, tamari, maple syrup and sesame oil together in a bowl.
• Finish the dish by coating the turnips with half of the miso glaze and returning the turnips to the grill. Grill for a couple more minutes, long enough to let the glaze slightly caramelize. Transfer the turnips and shredded turnip greens to a bowl and coat with the remaining half of the glaze. Check for seasoning and adjust with salt and pepper if necessary.
• Serve. Transfer the turnips to a serving platter. Garnish with green onions and sesame seeds. If not eating them immediately, cool down the turnips and store them in an airtight container for up to 3 or 4 days.

Notes

Ingredients Substitutions:

• White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
• Tamari: Swap with low-sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
• Mirin: Substitute with a splash of rice vinegar and an extra drop of maple syrup..
• Maple Syrup: Honey can be used if not strictly vegan.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Grilled Miso Glazed Japanese Hakurei Turnips appeared first on Everyday Alchemy.