Weekday Niciose Salad

[vengroff]

Weekday Niciose Salad

Serves 2 as Main Dishor 4 as Salad.

I made this salad one weekday evening after a discussion on the Washington Post thread about food articles for people who don't want to spend any time cooking. The idea is that something quick can still use quality ingredients and not cost a lot.

Technically, there should be olives in this, but I didn't have any. Feel free to add them when you make it.

• 
  

For the salad

• 500 g small Yukon gold potatoes, about 5cm across.
  
• 200 g green beans, cut into bite-size lengths
  
• 75 g red onion, sliced then cut into bite-size stips
  
• 200 g Roma (plum) tomatoes, quartered lengthwise
  
• 2 large eggs
  
• 6 oz canned Italian tuna packed in olive oil
  
• salt and pepper to taste
  

For the dressing

• 50 ml champagne vinegar
  
• 1 T dijon mustard
  
• 150 ml extra virgin olive oil
  
• salt and pepper to taste
  

Bring a large pot of water to a boil. If you have a pot with a steamer insert that stays at the top of the pot, even better.

Cut the potatoes into quarters and add to the boiling water. Boil until tender, about 15 minutes. After 5 minutes, put the eggs in along with them.

In the mean time, make the dressing. Combine the vinegar and mustard in a bowl. Whisk vigorously, and while wisking, slowly drizzle the oil into the vinegar. The dressing should emulsify as you add the oil. The whole process will take just about two minutes. Add salt and pepper to taste.

When the potatoes are tender, remove them and the eggs. Transfer both to a bowl of cold water to stop the cooking process. Now put the steamer insert into the pot and steam the beans until just tender, about 3 minutes. If you really want to save time, you can steam the beans over the potatoes as they boil. When the beans are done, shock them in a bowl of cold water, just as you did the potatoes.

Drain the potatoes and beans thoroughly, then combine them with the onions. Season with salt and pepper. Arrange on a plate and drizzle with about 2/3 of the dressing. Quarter the eggs and decorate the salad with them and the tomatoes. Heap the tuna in the center, and pour the remaining dressing over it.

Serve with crusty French bread.

Keywords: Salad, Main Dish, Easy, Fish, Potatoes, French

( RG319 )