Lunch: Petatou de Chère Fraise au Thyme et Olives Nicoises

(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)

This recipe includes superfoods such as:

Basil

Ingredients

1 shallot, chopped fine
2 large fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon Sherry vinegar*
5 tablespoons extra-virgin olive oil
1 pound small Yukon Gold or red potatoes
4 shallots, chopped fine (about 1/4 cup)
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 cup Niçoise or other brine-cured black olives, pitted
six 3-inch metal pastry rings
a 10-ounce log soft mild goat cheese such as Coach Farm brand, cut into 6 equal pieces
1 cup heavy cream
1 fresh basil leaf
1 large egg yolk
6 cups mesclun (mixed baby greens, about 1/2 pound), washed and spun dry
3 tablespoons chopped fresh chervil
Garnish: fresh thyme sprigs
*available at specialty foods shops and some supermarkets

Instructions

In a small bowl whisk together all vinaigrette ingredients except oil with salt and pepper to taste. Whisk in oil in a stream until emulsified.
In a 3-quart saucepan cover potatoes with 2 inches water and simmer until just tender, 10 to 12 minutes. Drain potatoes in a colander and cool. Cut potatoes into 1/4-inch-thick slices and in a bowl toss gently with shallots, thyme, tarragon, parsley, 1/4 cup olives, and 2 tablespoons vinaigrette until combined well.
Arrange pastry rings on a baking sheet. Divide potato salad among rings, layering potato slices to 1/2 inch below tops of rings, and top with goat cheese pieces, spreading cheese evenly to cover potato salad completely. Potato goat-cheese rounds may be prepared up to this point 1 day ahead and chilled, covered. Bring rounds to room temperature before proceeding.
Preheat broiler.
In a small saucepan simmer cream with basil leaf until reduced by about half. Whisk in yolk and salt and pepper to taste and remove pan from heat.
Carefully remove rings from rounds and spread about 1 tablespoon cream mixture evenly over top of each round. Broil rounds on baking sheet 6 inches from heat until tops are golden.
Toss mesclun with chervil and remaining vinaigrette and divide among 6 salad plates. Transfer warm rounds to plates with a spatula and garnish with thyme sprigs and remaining 1/4 cup olives.

Share Petatou de Chère Fraise au Thyme et Olives Nicoises

Related recipes

PCOS Friendly Piadina Romagnola Recipe

PCOS Gut Support: Butter Lettuce and Herbs

PCOS Anti-Inflammatory: Tallow-Roasted Holy Basil Vegetables

Anti-Inflammatory PCOS Tallow-Roasted Mediterranean Vegetables

Strawberry and Basil Detox Water for PCOS Hydration

Strawberry and Basil Infused Water for PCOS Hydration

Strawberry and Basil Salad for PCOS-Friendly Lunch

PCOS-Friendly Strawberry and Basil Salad with Lemon Dressing

PCOS-Friendly Cheesy Zucchini Lasagna with Ricotta

Mozzarella and Tomato Caprese Stuffed Avocado

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now