Thursday, June 19, 2008

Niçoise redux



This is not the really awesome photo of the Niçoise salad I made a few weeks ago. That photo somehow disappeared off our camera, and I am sad about it, because it was utterly gorgeous. This photo's not bad, but the fact is that the salad itself isn't as pretty this time around. It was, however, just as tasty, and a fantastic hot-weather meal. Not that we've been having much hot weather lately - I'm considering growing webbed feet to deal with all this rain! Hopefully, this salad will brighten your day, and you can put it in your "make this when we need a cool, comforting, quick meal" file. It's simple, inexpensive and flavourful, and the great thing is that it's so adaptable. (I always leave the olives out of Chris's because for some odd reason he hates them.)

Ali's Quick Niçoise Salad
serves two

1 can water-packed tuna, drained
4 cups fresh green beans, trimmed
8-10 baby potatoes, scrubbed
2 hard-boiled eggs, peeled and quartered
1 pint grape tomatoes, washed and halved
20 Niçoise or Kalamata olives, pitted and halved

Dressing:
1-2 bunches basil, chopped coarsely
1/4 cup olive oil
1 tbsp Dijon mustard
4 tbsp apple cider vinegar
salt and pepper

Combine all dressing ingredients in blender or food processor and blend until smooth. Add more oil or vinegar to adjust for your taste. Set aside.

Boil the potatoes until tender but not mushy; drain and cool.
Steam the green beans lightly until tender-crisp. Drain and rinse with cold water.

To assemble salads, place half of each of the ingredients on plates in groupings, or toss together if you prefer. Drizzle liberally with dressing. Devour.

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