Salade Niçoise

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Our pastor was winding down the service. In the back of the church, the
fellowship committee stood to go to the church hall and prepare snacks
and drinks for the congregation. Seeing them rise, Pastor Michael
singled them out for praise. "Before they all slip out," he urged,
"let's give these ladies a big hand in the rear."

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                            TODAY'S RECIPE
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The famous Salade Niçoise is one of those dishes everyone has heard of,
many have eaten, and few have prepared. If your guests have trouble with
"fancy French food," just call this "Potato and Tuna Salad."

Salade Niçoise

For the potatoes:
1 lb (450 g) boiling potatoes, cut 1/4 in (5mm) thick
2 Tbs (30 ml) thinly sliced scallions, including some green tops
4 Tbs (60 ml) finely chopped fresh parsley

For the vinaigrette:
1/4 cup (60 ml) lemon juice or wine vinegar
1/2 tsp (2 ml) dry mustard
1 cup (250 ml) extra virgin olive oil
Salt and freshly ground pepper to taste

For the salad:
1 large head Boston or romaine lettuce, separated, washed, and dried
4 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and quartered
1 7 oz (197 g) can of tuna fish (preferably packed in olive oil) drained
1/2 cup (125 ml) black olives (brine cured or oil cured)
12 anchovy fillets, soaked in cold water for 10 minutes, drained and dried
2 cups (500 ml) string beans, cooked and chilled
3 Tbs (45 ml) finely chopped fresh parsley.

Boil the potato slices for 10 minutes, or until tender but firm. Drain
and set aside. Make the vinaigrette by whisking together the lemon
juice, salt, pepper, and dry mustard. Add the olive oil in a thin
stream, whisking constantly. Add about 1/3 of the vinaigrette, the
scallions, and the parsley to the potatoes, tossing to coat them
completely, and chill in the refrigerator for at least half an hour.
Combine another 1/3 of the vinaigrette with the tuna, tossing gently so
as to leave rather large chunks of meat. Line a large salad bowl with
the lettuce leaves and place the potatoes on the bottom of the bowl.
Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies,
and green beans in an attractive pattern. Or you may make individual
arrangement on dinner plates. The dish may be prepared several hours in
advance up to this point and refrigerated. Spoon the remaining
vinaigrette over the salad just before serving and sprinkle the parsley
on top. Serve with warm French bread.
Serves 4 to 6.
Received on Thu Dec 31 12:37:38 2009