I’m on my own this week, as Lenny has gone down to New Orleans to visit family (he’s been posting photos of oyster po-boys and such on his Facebook to make everyone jealous). In any event, that hasn’t stopped me from soothing my post-holiday/return-to-workweek blues with some good eating when I get home at night. Last night, in an attempt to use up items in the pantry and leftover bits in the fridge, I decided I needed to make a Salad Nicoise. I had most of the ingredients (that I wanted to include) on hand, and picked up a baguette and a couple extras at Busch’s. While I had a can of oil packed tuna in the pantry, Busch’s actually had some decent looking vacuum-packed tuna steaks, in small enough portions (1/3 lb or so) that I decided to buy one of those and cook it myself.
I looked at a couple recipes online really briefly before I left work – and there are a lot of slight variations on a pretty standard theme out there – but this is what I came up with:
the leafy parts of romaine lettuce leaves, torn
4 or 5 thick slices of cucumber, cut in half
6 cherry tomatoes, quartered
1 hard boiled egg, cut into 8 slices
1 white boiling potato, cut into 8 pieces
2 whole artichoke hearts (from a can) chopped
a handful of nicoise olives, pitted
4 rolled anchovy fillets
1/3 lb tuna – salt and pepper, sear on both sides, slice
I’m not a big green bean fan unless they are pretty much just-picked, summer-y fresh, so I didn’t include, although that is one of the staple ingredients. Oh well.
For the dressing, I made a simple vinaigrette of lemon juice, white wine vinegar, olive oil (the last drops of a liter of Nicolas Alziari olive oil from Nice – a Christmas gift from last year), plus some chopped fresh thyme, salt & pepper, which I drizzled on top of the salad.
It took a bit of time to put it together, but it was especially satisfying after a month of eating a lot of rich and heavy holiday meals.