Wednesday, July 20, 2016
Recipe: Nicoise Salad
Years ago, there was this kitchen store in New York City called Fishes Eddy. It basically sold dishes from restaurants that had gone out of business. Dear Husband and I loved this store but it was hard to buy anything because I would have to lug it home on the plane. Finally, on one visit I could not resist these large salad plates from a restaurant called the Hollywood Grill and Bar. While the name of the restaurant doesn't really go with last night's French salad, it did help make a really pretty presentation.
Ingredients for 2 servings
Several cups of salad greens. I used a lovely lettuce from our CSA, arugula and several torn leaves of basil
1 hardboiled egg, quartered
5 to 10 green beans per person, blanched
4 small red skinned potatoes, cooked
2 small tuna filets
From the picture you can tell that I also added edible flowers and cherry tomatoes but omitted the olives - not on the typical Nicoise but, it's my salad. So, in the end, add whatever you like.
As I previously mentioned, the green beans, eggs, and potatoes can all be made in advanced and stored in Ziploc bags. I even made the vinaigrette in advance and just gave it a shake or two before I dressed the salad.
I like to dress the green separately and then pile everything else on the plate. For the tuna, season on both sides. Heat a skillet over medium high heat and add the tuna steaks. Cook for just 30 seconds a side. Remove from the skillet and slice. Add to the salad.
A nice Rose wine from Provence and perhaps a good baguette and you may feel like you are in France for just a few moments!
Slight change in plans tonight. Dear Daughter is off to a dinner party - so instead of making dinner tonight...Dear Husband and I are having Pizza! Date night? Not sure...but it will be a treat! Will be back on track later this week.