Tuesday, June 25, 2013

Salade Niçoise

Another hot day so another salad for dinner. Salads can be time-consuming to prepare. That is why I did all of the prep last night. I boiled the potatoes and eggs and beets. Tonight all I had to do was put everything on the plate and wash some lettuce. I made the dressing and had Chris adjust the seasoning while I snapped the photos.

This could become one of my favorite salads. There are so many flavors that work perfectly together. And what is it with Tuna packed in oil? I had 2 cats at my feet when I opened the can. Cute but not that cute!

This is my version of the Salade Niçoise.

For the Dressing -
1/3 cup olive oil 2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
Freshly ground black pepper, to taste
Kosher salt, to taste

For the Salad -
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
8 oz. sugar snap, blanched
12 oz. cherry tomatoes, halved
1/2 cup black Niçoise olives
4 hard-boiled eggs, halved lengthwise
1 (4-oz.) cans high-quality oil-packed tuna, drained
Boston Bibb Lettuce

Method -
The dressing: Whisk in oil, juice, mustard, and salt and pepper; set aside.

The salad: Arrange all ingredients in separate rows on a large serving platter. Place washed and dried lettuce and arugula in a serving bowl. Serve dressing on side.

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