Tuesday, October 24, 2006
This is a favorite weeknight meal in our house. It's not only chock full of vegetables and a great way to use up leftovers in the fridge, but it is actually very elegant and sophisticated and yummy. A true Salade nicoise contains tomatoes, black olives, anchovies, green beans, tuna and hard-cooked eggs, but I improvise a little depending on what I have. Our nicoise salad always includes lettuce, hard-cooked eggs and some kind of meat or fish (chicken, salmon, smoked trout). From there, I use what I have, cold boiled or roasted potatoes, peas, corn, herbs, olives, avocado, cucumbers, sprouts, steamed carrots, etc . . . I also will put hot and cold vegetables together when I don't have time to cool everything down. My kids even like it. They pick and choose what to put on their plates and everyone is happy.
To make a nicoise salad, start with a bed of greens. Then mound any of the above ingredients, working around the plate. Drizzle with a little red wine vinegar (you could also use a sherry or champagne vinegar or even lemon juice) and a little more olive oil. Sprinkle with salt and pepper. Serve with bread.