"Green Beans Niçoise" (page 369) is a hot version of the French classic salade niçoise, minus the lettuce, potatoes, and tuna. There are notes in the recipe for making this more like the classic, but I chose to try the recipe as written. Steamed-tender green beans are tossed with sautéed garlic, tomatoes, and capers, topped off with fresh parsley, and dashed with a bit of salt and pepper. Easy to put together, pretty to look at, and scrumptious to eat.
Keeping it "McDougall Friendly" checklist:
üOmit the olive oil when sautéing the veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the sauté liquid.