Salade Nicoise: The perfect hot weather dinner
- doctor_mama Aug 11, 2005 08:49 PM
It's been so hot and sultry in Boston this summer. I have therefore been turning fairly often to salade nicoise for dinner. It's simple, healthful and delicious. My children love it, too.
Steam about a pound of green and/or wax beans. Remove when still crisp and rinse under cold water. Steam a pouond of new potatoes over the same water until just tender. Drain 2 cans Italian tuna packed in oil. Reserve the oil when draining the tuna and dress the salad with the oil, fresh lemon juice, salt and pepper. Home grown tomatoes are a plus. Olives are nice too, if you have them.
I adore salade nicoise. I add about a tablespoon of dijon mustard to the dressing. No matter how much I make, my husband guarantees there are no leftovers.
Thanks for the photo! Hope to see more. I couldn't agree w/ you more. I love salade nicoise on days when I don't feel like cooking much, want something filling, and want to use up a bunch of random veggies. No two nicoise salads of mine are ever alike.
Below is a photo of a salad where I went nuts and threw in everything...fresh greens, steamed beans, carrots, and potatoes, hard-cooked eggs, red onion, canned tuna, capers dressed w/ a mustard tarragon (or basil?) vinaigrette. The vinaigrette can vary but I often include mustard. This version wasn't as healthful as yours but sometimes I go for clean and healthy. This photo was taken before I got into Italian tuna packed in oil (thanks to CH!). I don't use it in everyday foods, but reserve it for special uses like in this salad now!
Great picture. For a special lunch, I like to make it with seared tuna, and put in on a large pate a choux ring that I bake. I usually make JC's sliced french potato salad instead of plain boiled potatoes, & I also use anchovies. Yumm....
This has worked well when the guest list includes vegetarians - I put the tuna & anchovies on separate plates, as well as some cheese, so people can add what they like.
Great choice and photo. Reminds me of my days as a just minted college graduate doing an internship in D.C. Sublet a place in Georgetown and didn't have a lot of $$...when we had folks over this was our premier dish. Sophisticated, tasty, cool and cost efficient--what's not to love!
Great addition would be a cup of gazpacho