Nicoise Salad

9 Jan

As I sat in my kitchen yesterday; all stuffed up and whatnot from the SCOURGE,  I become aware that I am sick of eating soup. So, I dig through the larder for something to eat and came upon the makings for a classic Nicoise salad.

So what is Nicoise salad, one asks oneself?

Salad Nicoise is a composed salad made with tuna, potatoes, olives, anchovies ( eww; yeah, I know), green beans, tomatoes, boiled egg and capers. It is presented on lettuce with a vinegar-based dressing, and is a great way to use leftovers.  If you are a tuna snob and prefer to use fresh tuna, go right ahead. I used the tuna  fillets in foil packets because that’s what I had, but good o’l regular tuna is just fine.

And, if you don’t like some of the ingredients and want to sub out say the tuna for chicken or turkey, and the green beans for cucumber, ect…make a damn chef or cobb salad, for Christ’s sake!

You will need ( Serves two):

4 cups of chopped romaine or your favorite salad mix ( I used mesclun mix)

tomato wedges

12 0z. can of tuna; or 6-8oz. fresh tuna, grilled

1 cup blanched green beans

2 boiled eggs, halved

1/4 cup kalamata or nicoise olives

1 cup cooked potato, diced or quartered (2-3 red bliss potatoes)

2 TBL. capers ( optional)

4 ea. capers ( optional)

Some sort of vinaigrette dressing (  like red wine vinaigrette, balsamic, italian, ect)

Using a large platter and using the lettuce as a bed, arrange all of the ingredients on top of the lettuce except the potatoes and optional ingredients. Toss potatoes in  a small amount vinaigrette dressing, then place on lettuce. Serve with some crusty bread.

Please refrain from using any creamy style, calorie-laden “dressing” that would probably weigh this salad down.

Please. Your waistline will be grateful!

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