Can Haz Tuna
Sep. 27th, 2012 11:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Salade Nicoise.
1 Tbsp salt
3 oz haricot verts
3 small potatoes
1 head lettuce
1 bell pepper, cored and sliced (I used a jar of house-roasted bell peppers. Not crunchy, but very good.)
4 anchovy fillets
1/8 lb nicoise olives, pitted
4 tomatoes, quartered
6 oz tuna in olive oil
2 hard-boiled eggses, quartered
Dressing:
1 garlic clove (Ha! I used... more.)
6 Tbsp olive oil
3 Tbsp red wine vinegar
Fill a medium pot 3/4 full with water and add the salt. Bring to a roaring boil and add the beans. Anytime you blanch a green vegetable, the more water and room, the better; they need plenty of room to swim around. Cook the beans for 6 minutes, then remove with a slotted spoon and plunge into an ice bath. When cold, remove from bath, pat dry, and set aside.
Fill the same pot with cold water. Add the potatoes and bring to a boil over high heat. Cook for 20 minutes, or until the potatoes are easily pierced with a paring knife. Remove and cool in the aforementioned ice bath. Remove from the bath, pat dry, and set aside.
Quarter potatoes, combine everything in a bowl, dress, and serve.
What worked: A very tasty summer salad. When you put this on a baguette for a sandwich, it becomes a "pan bagnat". I don't know why.
What didn't: It was actually foggy and cool that evening. Ah well. We didn't have green beans or tuna, so I went out and got them. We then got green beans in our CSA box the next day.
Will I make it again? Of course.
What I'm reading: the Kollins brothers, The Unincorporated Future
1 Tbsp salt
3 oz haricot verts
3 small potatoes
1 head lettuce
1 bell pepper, cored and sliced (I used a jar of house-roasted bell peppers. Not crunchy, but very good.)
4 anchovy fillets
1/8 lb nicoise olives, pitted
4 tomatoes, quartered
6 oz tuna in olive oil
2 hard-boiled eggses, quartered
Dressing:
1 garlic clove (Ha! I used... more.)
6 Tbsp olive oil
3 Tbsp red wine vinegar
Fill a medium pot 3/4 full with water and add the salt. Bring to a roaring boil and add the beans. Anytime you blanch a green vegetable, the more water and room, the better; they need plenty of room to swim around. Cook the beans for 6 minutes, then remove with a slotted spoon and plunge into an ice bath. When cold, remove from bath, pat dry, and set aside.
Fill the same pot with cold water. Add the potatoes and bring to a boil over high heat. Cook for 20 minutes, or until the potatoes are easily pierced with a paring knife. Remove and cool in the aforementioned ice bath. Remove from the bath, pat dry, and set aside.
Quarter potatoes, combine everything in a bowl, dress, and serve.
What worked: A very tasty summer salad. When you put this on a baguette for a sandwich, it becomes a "pan bagnat". I don't know why.
What didn't: It was actually foggy and cool that evening. Ah well. We didn't have green beans or tuna, so I went out and got them. We then got green beans in our CSA box the next day.
Will I make it again? Of course.
What I'm reading: the Kollins brothers, The Unincorporated Future
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no subject
Date: 2012-09-27 09:08 pm (UTC)interesting that bourdain calls for a garlic vinaigrette. i love that for all kinds of salads but for nicoise i usually do a mustard-shallot vinaigrette 'cause that's what i learned from julia child. :-)
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Date: 2012-09-28 02:21 pm (UTC)