an old classicPosted: October 29, 2009
welcome everyone! i’m so pleased that so many people are finding my blog, especially now that it’s looking a whole lot prettier. right, let’s get down to it.
do you have a standby dish that you just always feel comfortable making? something you can always depend on to be delicious and good for lunch or dinner? well, for us, it has to be our modified nicoise salad. now… i know what you may be thinking: one of the key ingredients of a nicoise is an egg. well, i did say modified…
this salad has been made soooo many times in the particular kitchen that i feel like all pots and pans go on autopilot to make the perfect boiled potatoes and the perfectly seared tuna steaks without any help from either phil or i.
so here it is, from my kitchen to yours:
the particular nicoise salad
this salad is a big old mixture – none of this separated bullsh*t. tuck in. maybe even grab a hunk of warm bread to go with it if you’re feeling fancy.
- mixed greens
- cherry tomatoes
- green beans
- new potatoes
- 2 tuna steaks
- olive oil
- balsamic vinegar
- colman’s english mustard
- salt and pepper
- get the potatoes boiling away while you prepare the rest of the vegetables. slice the cherry tomatoes in half and roughly chop the mixed greens.
- in a separate small pot, boil the green beans.
- season the tuna steaks, and sear to your liking on both sides on a hot griddle or frying pan.
- once all the hot ingredients are cooked, chop them into small pieces (wait until they’ve cooled a little first).
- add them to a big salad bowl with the mixed greens, tomatoes, and some roughly chopped anchovy fillets.
- combine the oil, vinegar, mustard, salt, pepper, and sugar to create the dressing. toss altogether and serve while still warm.
lesson learned: even on cold nights, this salad still holds up. make sure you use the freshest ingredients possible, especially the tuna. i know tuna’s not the most sustainable fish you could choose, but what’s a nicoise without tuna? don’t make this salad too often then…