This simple salad was supposed to be dinner last night, but I wasn't in the mood to use my knife very much! So I kinda set things out and got the eggs and potatoes cooking, then ate leftovers instead. It was getting late, and on nights when I need to go to bed early, I try to eat early enough to digest at least somewhat. So Joe* finished preparing the pieces for his salad last night, and talked about how tasty it was as I was getting ready for bed. The nice thing is that the recipe makes enough for four salads, so I was able to put all the pieces together again tonight for my own delicious dinner. I'm predicting this salad will make a few appearances this summer, paired with chilled white wine and a seat on our porch. That sounds like heaven right about now.
*Joe- also known as the best husband ever, who is nice and patient and cheerful when his wife is being totally grumpy.
Nouveau Niçoise Salad
from Eating Well
4 servings, generous 2 cups each
8 ounces green beans, trimmed and halved
8 small red potatoes
1/4 cup minced shallots
1/4 cup red-wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
6 cups mixed salad greens
2 6-ounce cans chunk light tuna, drained (see Note)
12 Nicoise or Kalamata olives
1. Place eggs into a pan and cover with cold water. Bring the water to a boil, and set a timer for one minute. After one minute, turn the heat off, cover the pan, and let the eggs sit in the hot water for 15-20 minutes. Gently remove the eggs from the water, and place in the refrigerator to cool.
2. Add the potatoes to the pot, and add fresh, cold water and another big pinch of salt. Bring to a boil, then boil for about 20 minutes, until the potatoes are knife-tender. Drain, and let the potatoes cool.
3. Bring water to a boil on last time. Add a big pinch of salt, and the green beans. Cook until just tender and bright green, 2 to 3 minutes. Drain the beans in a colander, rinse under cold water and set aside in a large bowl.
3. Meanwhile, combine shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil.
4. Cut the potatoes into quarters or eighths, depending on their size. Add to the bowl with the beans. Add greens, tuna and the dressing. Toss well. Peel the eggs and cut into wedges. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.
Make Ahead Tip: Cook green beans, potatoes and eggs; dry, cover and refrigerate for up to 1 day.
Did you know hard boiled eggs are much easier to peel when the eggs are less fresh? It makes a huge difference!