France is salad-smitten!

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Chef Joey is in France practically marinated in salad dressing. The French say: Salades? Oui, oui!!!!! When in Rome …

Text, photos and recipe by Chef Joey

Well, you’ve seen my photographs. Salads are the way to go for greens, protein and health, here in France.

The “Salade Payisanne” with the fried egg is a great example of marrying delicious items – all with the same dressing  – the one I gave you in last week’s issue of InCity Times.

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Salade Payisanne

The “Salade Nicoise” recipe is the same – it incorporates  green beans, potato, eggs, olives, tuna and, of course, anchovies. I know many of you out there would just as soon skip the anchovies part, but they are VERY nutritious!

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Salade Niçoise

To make Salad Nicoise (pictured here), you’ll need:

1 lb fresh tuna or 4-6 oz tuna steaks (for a fancy version)

or 2 cans Solid White Tuna drained

8 small new potatoes boiled and sliced or 4 larger potatoes boiled and sliced

4 plum tomatoes, roughly chopped

¼ pound extra fine green beans, topped, cooked and drained (canned works well)

1 head Boston lettuce cleaned and  broken apart (mescalun greens work, too)

1 red onion, finely sliced (optional if you don’t like raw onion)

4 eggs, cooked for 6 minutes in boiling water from room temperature, halved

6 anchovy fillets cut lengthwise into thin strips (Another option! I LOVE them!)

16 pitted black olives – calamata work great!

Fresh basil leaves – about a handful … ripped for the dressing

¼ cup extra virgin olive oil

2 T3 tbsp aged red wine vinegar

2 tbsp Dijon mustard

2 tbsp freshly chopped parsley

2 garlic cloves, peeled and finely chopped

1 tsp salt and ground black pepper each

To make the dressing whisk together the red wine vinegar, mustard, olive oil, parsley , garlic, salt and pepper. 

Build the salad by laying the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato-top with tuna, green beans and anchovies.

Drizzle with dressing.

If you use fresh tuna, place the tuna in a shallow dish and pour part of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate.

Toss in the marinade from time to time.

Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes.

Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.