Tuesday, December 2, 2008

The Thanksgiving blubber riddance: Salade Niçoise


Hello! I hope your Thanksgiving was as enjoyable as mine. We had an 18lb. turkey which we ate for three straight meals and a gigantic bowl of the best mashed potatoes I've ever had that does not involve dairy. Hurrah! Heading back from Portland to Seattle, I swear my seat belt buckle was almost breaking under my gargantuan mashed potato, pumpkin pie, turkey stuffed self.

While in Portland, I manage to score a copy of Williams-Sonoma's "Savoring Provence" from Borders for almost 75% off. I love French food, and I think it's my New Year's resolution to try every single thing from that book, including frog legs, rabbit saddles and baby fish.


My first choice from the book is the Niçoise salad which basically just translates to a salad from Nice. As always, Niçoise salads MUST have green beans, romaine lettuce, tomatoes, eggs, anchovies and olives. The recipe called for artichoke hearts but I skipped it because we don't live in an artichoke friendly household.

Salade Niçoise
Serves 4
(Adapted from Williams-Sonoma's cooking series:'Savoring Provence')

4 small new potatoes, unpeeled
20 baby green beans, trimmed
1 can tuna chunk in olive oil
1 head or 1 bag baby romain lettuce
10 small cherry tomatoes (or 2 large roma tomatoes)
1/2 red onion, sliced thinly
8 slices olive oil packed anchovy fillets, halved lengthwise
1/2 cup Nicoise or kalamata olives
1 tablespoon capers
4 hard boiled eggs, peeled and quartered lengthwise

Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 cloves garlic, minced fine
1 small shallot, minced fine
Salt and ground black pepper to taste

Bring a pot of salted water to a boil. Cook potatoes until tender, about 10 - 15 minutes. Drain, and set under running water until cool. Cut into 1/4 inch thick slices.

Blanch the green beans in a pot of salted water for 2-3 minutes. Drain, and set under running water until cool.

Drain the tuna and separate into large flakes. Make the vinaigrette by whisking the vinaigrette ingredients together in a bowl.

Line a large salad bowl with lettuce leaves. Lightly toss the remaining ingredients except for the eggs in a separate bowl with the vinaigrette. Spoon over the lettuce and arrange the quartered hard-boiled eggs on top.

3 comments:

Susan C said...

I think the salad Nicoise is one of the most beautiful salads. I recently made one too for a fall picnic.

I like the idea of slicing the potatoes instead of cubing them. It's a more elegant look.

Snorfle said...

"an artichoke friendly household"?? ...the heck are you talking about? i'm deeply offended.

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