Salade Nicoise

Williams-Sonoma The Essentials of French Cooking is a favorite here....and much needed after the vacation indulgences.



One of the lunches I have been meaning to have for awhile is Salade Nicoise.

From the cookbook: The word nicoise, meaning "from or of Nice," indicates that the dish is full of the flavors of the south of France: Olives, capers, tomatoes, anchovies and tuna. Although it has many versions, Salade Nicoise typically includes haricots verts (skinny green beans), boiled potatoes, hard boiled eggs and lettuce.



I boiled the green beans for 4 minutes, pulling them from the water with a slotted spoon, then draining them and dousing with cold water. Set aside.
Add about 6 small read creamer potatoes (peeled) to the boiling water. Let it cook for 12 minutes or until tender. Now rinse the potatoes under cold water.

Place lettuce leaves on a plate and heap the potatoes, beans and cut tomato wedges into the middle. Peel hard boiled eggs and slice into quarters, arrange around the potatoes and beans. Add tuna (I used tuna from a can, packed in water)and scatter anchovies over this mixture.

We were out of nicoise olives so I used black olive slices.

Use a mixture of red wine vinegar and extra-virgin olive oil (you'll have to eyeball the amounts but you don't want more vinegar than olive oil. Just sayin')

Drizzle the dressing over the salad just before serving. A lovely light lunch sitting on the patio, enjoying the breeze while the shibas bake their little bodies in the sun.



I wonder if I could transport all this to work one day? It would make a great lunch.

{big sigh} it's back to work next week.

Damn.