Wednesday, May 25, 2011

Salad Nicoise

Salad Nicoise, originally uploaded by essgee51.
Though we still have plenty of delicious navy bean stew in the slow cooker (more recipe backlog for me to catch up on), I was in the mood for a cold, composed salad. This will definitely become a summer staple - filling without being heavy, flavorful without being overly rich, and easy to prepare. Next time, though, I may arrange in individual portions - John and I had a bit of a fun but messy time transferring the food to our plates.

Recipe variant notes: I'm glad I didn't skip the potatoes - they added a new bit of texture and soaked up the dressing well. Alas, John couldn't find any green beans nearby, but we'll definitely add them in next time. Our version (fed two very heartily, and could probably feed one more below):
  • 1 head Boston lettuce, leaves separated, washed and dried
  • 1 pound green beans, cooked and refreshed (skipped but definitely happening next time)
  • 2-3 T minced shallots 
  • 1 large ripe red tomato, cut into wedges 
  • 2 potatoes, sliced and cooked 
  • 1 5 oz. can chunk tuna, preferably oil-packed 
  • 2 hard-boiled eggs, peeled and halved (all we had)
  • 1 freshly opened can of flat anchovy fillets 
  • 1/3 cup small black Niçoise-type olives 
  • 2 T capers 
  • 3 T minced fresh parsley
  • 1/3-1/2 c vinaigrette (see below)
  • salt and pepper to taste
  • 1/3-1/2 cup olive oil
  • 2 t Dijon mustard 
  • 1/4 t salt 
  • 2-3 t freshly squeezed lemon juice 
  • 1-2 T red wine vinegar 
  • 1/2 T minced shallots 
  • freshly-ground pepper to taste
Arrange the lettuce leaves in a large, shallow bowl or platter. Toss the green beans with a few spoonfuls of dressing, then arrange on platter.

Add tomatoes and potatoes, drizzling with more dressing.

Arrange the rest of the ingredients in desired position, draping a half- or full fillet of anchovy over each egg.

Season to taste. Garnish, add more dressing, then serve with extra dressing on the side.

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