Thursday, June 9, 2011
"Salade Niçoise" for a hot summer evening
Humidity percentages are in the 90's, a walk across the street become a breathing challenge for your lungs and all you want is to lounge at home in your air conditioned living room. Well you are not alone, and those evenings will not end any time soon. On those nights, cooking seems unbearable as your only wish is to plunge into a pool of cold water. The "Salade Niçoise", with mixed origins but named after the french city "Nice", is an excellent dinner idea for hot summer nights. Many variations of this dish exists but here's the a combination of ingredients I remember when eating this dish as a kid.
- Blanched new potatoes (or canned potatoes do the trick to go even faster)
- Hard boiled eggs
- Your olives of choice
- Blanched string beans
- Artichoke Hearts
- Fresh tomato wedges
- Canned tuna, drained
- Anchovies if you'd like
- Arugula, rinced, for the bass of the salad
For the dressing, it's a combination of;
- EVOO (Extra Virgin Olive Oil - about 1/4 of it
- Dijon mustard - 1 tbsp
- Lemon juice - juice of one lemon
Toss the arugula , string beans and artichoke hearts in the dressing, keeping some dressing on the side. Arrange all the ingredients on a plate and pour the reserved dressing on the tuna. It's as simple as that. Enjoy with your beverage of choice. This light meal won't heat you up and will be a great start to the rest of your evening. Enjoy!
Eat well, sleep well and till next time!