sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...
There's something very satisfying about enjoying a meal that's both beautiful and tasty. This month, I offer you one that's beautiful, tasty and nutritious!
Salad Nicoise features a buffet-style plate filled with a sweet and sour potato salad, flaky bits of tuna, ripe tomatoes, crispy cucumber, strips of sweet pepper, wedges of hard-boiled egg and some choice black olives. Drizzle the whole plate with a tangy-sweet vinaigrette and you have a plate that's perfect for nibbling off of while relaxing on the back porch.
For a little variety, replace the tuna with grilled chicken, zucchini or portabella mushrooms. You could easily set out all of these ingredients and give your guests lettuce-lined plates and give them the opportunity to put together their own rendition of this light meal. No matter what they add, it's sure to be beautiful -- with ingredients this fresh and colorful, how could it be anything else?
Boil the potatoes and green beans until the potatoes are tender and the beans are crisp-tender, about 8-10 minutes. Drain and set aside. In a blender, combine mustard, garlic, olive oil, vinegar, teriyaki sauce, water, tarragon and pepper. Process until thoroughly combined.
Toss together the potato mixture, onion slices and 1/4 cup of the dressing. Arrange the potato mixture on four lettuce-lined salad plates along with the tomatoes, cucumber slices, pepper strips, tuna, egg quarters and black olives. Drizzle with remaining dressing immediately before serving.
Variations: Use any of the following to replace or add to the salad:
grilled portabella mushrooms
cherry or pear tomatoes
marinated artichoke hearts
corn and black beans
yellow or orange bell peppers
Make a terrific summer buffet by placing bowls of the various ingredients in ice and allowing your guests to pick and choose their favorites! Iced tea and warm bread make perfect accompaniments.