51 minutes ago
Wednesday, December 3, 2008
I made it to Salad Week post #2. I will be back to my normal eating and drinking habits by the weekend, don't be scared.
This is my favorite salad for all seasons. Using canned tuna is really the best for this recipe, especially the good stuff from Italy packed in olive oil.
I make a Salade Nicoise so many different ways.
Your basic components that you must have are:
canned tuna in olive oil
nicoise olives (kalamata are fine)
hard boiled egg
When I am making the salad for company, I add extras, like:
thinly sliced red onion
roasted red pepper
shredded basil leaves
I make a homemade vinaigrette with:
salt & pepper
fresh lemon juice or any vinegar you like
extra virgin olive oil
Boil your potatoes (new or fingerling) until fork tender. Quarter them and throw some of the vinaigrette on top while still warm.
Blanch your green beans about 5 minutes. This is all the cooking that is required (except for your hard boiled eggs, which you can do ahead).
Arrange all ingredients on a platter. You can mix them together or arrange separately.
This makes for a beautiful buffet lunch or a light dinner. It is better the next day when all the ingredients have had time to socialize & mingle with one another!!!!