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.
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!
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.