Classic Salad Nicoise

We woke up to big storm with a lot of rolling thunder. If you never been in a rolling thunder storm it’s a magnificent treat, and I hope you will experience it some day.  There are no flashes of lighting, just distance rumbling that goes on and on and as it gets nearer it shakes the ground for several seconds. Very powerful and awesome.

The storm has moved out of our area and it is now turning into a warm and muggy day. Not the kind of day I want to be in the kitchen. Been grilling and fair amount so I don’t want to go there either. Cold salads are good for today but I find they lack taste due to chilling. Answer to my dilemma is Salad Nicoise. A couple of ingredients need to be parboiled and I’m doing this before day gets hot.

The recipe states to toss but we’re having company tonight and I want this to be more elegant so I will arrange it on the biggest platter I have. Serve with crusty French bread and Sauvigon  Blanc. Stick with cheese and fruit for dessert. Easy, delicious, and stress free, guaranteeing a wonderful time will be had by all.

Ingredients:

1 head romaine lettuce
2 eggs, hard-boiled
12 baby red potatoes, un-peeled, boiled in salted water, cooled and quartered
1 handful fresh green beans, trimmed, boiled in salted water until crisp-tender
2 large tomatoes, quartered
6 anchovy fillets, optional
10 black olives, pitted
1 teaspoon capers, rinsed
1/4 cucumber, diced
4 large artichoke hearts, quartered
1 can tuna in water, drained

1/3 cup olive oil
2 tablespoons white wine vinegar
1/2 clove garlic, crushed
1 teaspoon mustard
1 tablespoon fresh lemon juice
salt, to taste
pepper, to taste

Method:

1. Wash lettuce well, pat dry and break into bite size pieces.

2. Prepare the remaining salad ingredients except for the tuna and toss with the lettuce in a large bowl, taking care not to break up the eggs.

3. Arrange on plates with a scoop of tuna.

4. Mix together the olive oil, vinegar, garlic, mustard and lemon juice. Whisk well until emulsified. Add salt and pepper to taste. Pour the dressing over the salad just before serving.

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