I've been on the road again as is evident from my lack of posts. First it was a stressful work week in NYC filled with photography work and voice lessons. Upon my return I was hostess to my sister-in-law for a week. We had a wonderful visit peppered with a few wonderfully successful cooking experiments but all of our traipsing around Midwestia and its environs left little time for blogging.
During my NY visit one of my dearest friends informed me that I was looking a teensy bit more 'happy and plump' than usual, which, combined with the poll results asking for more healthy, fast, and vegetarian recipes has me excited to share these next few posts. In short, as it is nice to look happy I don't want to look plump and I know that these salads can help :)
Salads. As I've stated before I'm not naturally inclined to love salads. In fact, until this past week I only really enjoyed three of them. But the past eight days or so have proven me wrong. It wasn't that I didn't like salad, it was just that I didn't like BORING salad. I love when a salad has so much flavor, texture, and heartiness to it that you don't feel as though you've joined a cult of asceticism but rather you've taken the first steps to living a life of European luxury. I think this first Salad is a perfect example of a satisfying meal that happens to be a made up primarily of vegetables. I first learned to make it during my time living in Paris and I can't stress enough how simple, delicious, and filling it is.
Salade Niçoise au Thon
(Nicoise salad with tuna)
(makes 2 very large portions or 4 rather small)
1 bag of Spring Mix greens
4 cooked red potatoes, cubed (from a bag of steam-in-microwave red potatoes or a few red potatoes from last night's roast.)
2 handfuls French green beans (from a bag of steam-in-microwave French green beans/haricot Verts or steamed on stove)
2 cans Tuna packed in olive oil (This is a MUST! It MUST be the rich and delicious kind packed in olive oil or it is decidedly un-French, un-decadent, and un-satisfying.)
2 Tbsp capers
10 niçoise olives (or your favorite black olives)
a few anchovies (optional)
2 hard boiled eggs, peeled and sliced
2 tomatoes, diced
a few slices of red onion for each salad
1/4 cup red wine vinegar
2 Tbsp minced shallot
1 Tbsp minced garlic (optional)
1 tsp dijon mustard
3/4 cup good Extra virgin olive oil
s&p to taste
Combine all ingredients except oil until well blended. Then wisk in oil, slowly, until emulsified.
Distribute ingredients evenly among plates. Drizzle with vinaigrette. Bon Appetit!