Salad Nicoise

Salad Nicoise

My original intentions were to make some sort of Christine variation on a traditional Salad Nicoise but honestly the salad is really just too good too mess with.

  • Romaine Hearts, chopped
  • Tomato, sliced into wedges (these are the last ones from our garden this year… come back warm weather!)
  • French Green Beans
  • Fingerling Potatoes
  • 2 Eggs
  • Tuna
  • S&P
  • 1-2 Garlic Cloves, minced
  • ~2 T Fresh Flat Leafed Parsley, minced
  • ~2 T Fresh Tarragon, Minced
  • 1/2 Lemon, Juiced
  • 1 T Dijon Mustard
  • 3 T Red Wine Vinegar
  • 1/2 C Olive Oil
  • 1-2 T Pecorino Romano Cheese

This is really pretty simple.  I decided to use a can of tuna, but not just any can a nice quality solid white albacore tuna. Henry & Lisa’s sashimi grade fully cooked tenderloin.

~

1. Boil fingerling potatoes until tender.  Slice in half, season with s&p, and let cool.

2. Quickly sauté french green beans in olive oil until just tender but still crispy.  Set aside to cool.

3. Hard boil your eggs.  Once cooled slice into half moons.  Top with s&p (I took the picture before I remembered to do this)

4. Mix dressing with ingredients listed above.  (This is enough dressing for two rounds of salads, I wanted leftovers).  I used my immersion blender to emulsify the olive oil, making it creamy.  Traditionally no cheese is used in the dressing but I added it in to mellow out the vinegar for Joshua.

5. Assemble salad.  Place greens in a bowl and toss with some of the dressing.  Around the edges place the tomato wedges, potato, egg, and green beans.  Lastly drain the tuna juice out and give it to your cat.  Flake the tuna placing it in the middle of the salad.  A bit more salad dressing was needed once served, but for presentation I wanted all the components to stand out, like a traditional Salad Nicoise.

THIS WAS GOOD EATS!

*** After posting this I realized I forgot the olives!!!  They are sitting in my fridge.  Little olives are typically used with the pits still in them.  Boo to me for forgetting!

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