Summer Nicoise Salad.
Like Texas barbecue, the definition of a Nicoise salad inspires endless argument. Our summer nicoise salad recipe takes the approach that the ingredients should taste like summer, with only a few embellishments to bring out the flavor. Serves 2 but can be expanded as needed; the key is to use equal amounts by volume of the tomatoes, beans and potatoes.
Ingredients:
1 c good ripe tomatoes (small ones preferred)
Kosher salt
1 c new potatoes in their jackets, uniform in size
2 t chopped parsley
Good olive oil
A handful of green beans, trimmed
2 hardboiled eggs
1 recipe Jacques Pepin Vinaigrette, made with white vinegar
4 oz can tuna (use a brand in good olive oil or else use water packed, drain and moisten with the olive oil used in making your vinaigrette)
½ c hearts of palm, cut into 1 inch lengths (optional)
¼ c pitted tart olives (we used kalamatas) (optional)
1 T capers (optional)
We used some fancy tinned tuna, but you could also use water-pack and add oil.
Method: cut the tomatoes in half (or in quarters if larger); toss with a little salt and reserve. Boil salted water and cook potatoes until just tender; remove with a slotted spoon and toss in a bowl with vinaigrette and parsley; reserve. Add beans to water used for potatoes and bring back to boil; drain immediately and flush with cold water to stop cooking process. Toss the beans in vinaigrette in the bowl used for beans. Prepare the hard boiled eggs to your preference, halved or sliced.
To serve, assemble the ingredients in separate areas of the plate to be combined at the table: beans, tomatoes and potatoes each in its own place, as well as hearts of palm if used. Add drained tuna in the center with egg on top. Garnish with optional olives and capers and sprinkle on a little chopped parsley if you like.
