I'm back and, hurray, it's Rose season once again. Click here to see my archived Rose wine post from 2006 along with a recipe for Fritto Misto, the Italian version of a fish fry. Since my last video recipe was Fried Chicken, however, I'm posting my favorite salad nicoise for those who, like me, need to tighten things up for bathing suit season. Not exactly diet food, but it seems to work for those ladies on the south of France. Enjoy!
Salad Nicoise
½ pound red potatoes
½ pound green beans
1 bell pepper, yellow
4 plum tomatoes
1/2 cup Shallot Tarragon Vinaigrette
9 ounce package mixed baby greens
2 hard boiled eggs, sliced in half
1 six ounce can tuna in oil, drained
2 ounce can anchovies
2 jarred artichoke hearts
½ cup nicoise olives
In medium sauce pan, bring salted water to a boil. Add potatoes, cook for 5 minutes. Add green beans, cook until soft, about 4 additional minutes. Drain vegetables, shock with cold water and drain again. Separate green beans from potatoes; place in separate bowls. Slice yellow pepper, and quarter each tomato. Place those items in separate bowls as well. Toss each vegetable with 1 tablespoon of Shallot Tarragon Vinaigrette, set aside. Meanwhile, toss salad greens and place on two large serving plates. Arrange tuna, eggs, anchovies, tomatoes, peppers, artichoke hearts, potatoes and green beans on top of greens. Sprinkle with olives. Serve with crusty bread, a cool rose and lots of sunshine. Plenty for 2.
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