Wednesday, 18 June 2008

Salade Niçoisish

We have been out of town since yesterday morning, and so I have not been doing much in the way of cooking lately. However, I took this picture of a salad that my mom made for us yesterday. Actually, it's not all here; there was potato salad in a separate bowl as well as some marinated artichokes. It's not as dedicated to Ontario produce as most of the dishes I post here, but it's got definite possibilities. Lettuce, check; asparagus, check; hydroponic tomatoes, check; eggs, check. That just leaves the tuna, and a nice piece of salmon trout would probably replace it very effectively. I will avert my eyes from the anchovies. The potato salad was politically correct, consisting mainly of potatoes, radishes and parsley. Most of this could be prepared in advance. Mom used a commercial Caesar salad dressing, but any simple vinaigrette would be fine.

Salade Niçoise is traditionally made with green beans, not asparagus - they are only a few weeks away at this point.

Salade NicoisishInstructions? On a bed of lettuce, lay sliced or wedged tomatoes, hard-boiled eggs cut in half (anchovy garnish optional), cold cooked green beans or asparagus, and cold grilled fish (leftover?) and potato salad, assuming you still have some room on the platter, or do as mom did and pass it on the side. I think the potato salad is best with a vinaigrette type dressing.





Last year on this date I blogged Rotini with Feta, Snap Peas & Tomato Sauce, and Strawberry-Banana Smoothies.

2 comments:

Kevin said...

That salad looks tasty and fulfilling.

Bellini Valli said...

Salad Nicoise is one of my favourites for summer meals:D