Рецепт Salade Niçoise; canned tuna, Weekly Menu Plan
Salad season is in full swing. We can't keep up with eating all that's in the garden and the neighbors are starting to duck and run when they see me.
But there are so many salads left to eat - and this is one of our favorites.
I think canned tuna is no longer considered suitable food for the
gourmet in the U.S.
That's not true in most of Europe.
Canned tuna is
still very popular and the types, brands and range of prices is
amazing.
A proper 'Salade Niçoise' would never be served with anything
but canned tuna - a premium canned tuna, yes, but never fresh tuna (and
in my opinion, fresh tuna is much to dry for a good 'salade').
This is a classic, French summer salad, served at sidewalk cafes all
over the country for lunch and light suppers. Pour a glass of Rosé,
settle into your chair, and enjoy... Maybe while watching the sun set.
Salade Niçoise
- 5oz (150gr) green beans
- 2 medium potatoes, about 10oz (300gr)
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 9oz (270gr) good canned tuna
- 2 eggs, hard boiled
- Lettuce for 2 main meal salads
- Tarragon Vinaigrette
- 1/3 cup olive oil - the good stuff
- 3 tbs tarragon white wine vinegar
- 2 tsp Dijon-style mustard
- 1 tbs snipped fresh tarragon
- 1 tbs snipped fresh chives
Hard boil eggs.
Cut potatoes for salad and put in steamer basket in large pan with an inch of water in the bottom. Cover the pan and put on medium-high heat. Top and tail beans and cut in half. Put on top of potatoes. Turn heat to medium and steam 10 - 15 minutes or until just barely done. Use the old, reliable 'taste test'. Remove from heat and let cool a bit.
When eggs are done, peel and quarter. Drain tuna. Cut/slice tomatoes.
To make vinaigrette: whisk vinegar and mustard. Slowly whisk in oil and whisk until it emulsifies. Snip tarragon and chives and add to vinaigrette, whisking to combine.
To finish: Tear lettuce if needed, put it into a large, flattish salad bowl and toss with half of the vinaigrette. Arrange the beans, potatoes, tomatoes, tuna and egg on lettuce, either in rows or in pie-shape sections. Drizzle with a little vinaigrette. Serve with remaining vinaigrette on the side.
In
addition
to
this,
for
the
week of June 18 we have Zucchini Timbales, Grilled Salmon with Tarragon Mayo, Patatas Bravas, Chicken Caesar Pasta Salad, grilled polenta....
Thyme for Cooking
is a Weekly Menu Planning Service focusing on healthy, seasonal foods.
Join
now and try it free for 2 weeks - the menu, complete recipes
with meal preparation instructions,
and shopping list is available each Thursday. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).