Sunday, July 5, 2009

Nicoise Salad

So, when the heat index is 109° we eat a lot of salads. Some people might feel like salads are kind of a light dinner, but this one really is very hearty. I mean, any salad that has potatoes in it will surely keep you full.

Nicoise Salad

Mixed greens or spinach
8-10 small red potatoes
green beans
olives (nicoise is available, but I prefer kalamata)
2 hard boiled eggs
1 or 2 cans of tuna
Champagne Vinaigrette

In a small pot put the washed potatoes in cold, salted water. Once the water has started to boil put the eggs in the pot and cook for 12 minutes. Pull out the potatoes when they are tender. In a medium bowl, toss the potatoes in 1-2 T of olive oil and salt and pepper. Set aside. Set the eggs aside when they are finished cooking. Put the washed green beans in the boiling water and cook for 2-3 min. When the green beans come out, place in an ice water bath to stop them from cooking any more. Set aside. (So at this point you have cooked the potatoes, green beans and eggs in the same pot and set them aside to use when you put the salad together.)
To put the salad together: Place the potatoes, olives, green beans, sliced hard boiled eggs, and tuna on a bed of lettuce. Dress with the champagne vinaigrette.

Champagne Vinagrette

Once again, I have no actual measurements for this. This recipe is my best guess.

Whisk together 1T of dijon mustard and 2-3T of champagne vinegar. Add 1-2T of fresh chopped dill. Slowly whisk in olive oil (be sure to keep the whisk moving the whole time so make sure the dressing emulsifies.) Voila!

Bon Appetit!

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