Take an assortment of greens, toss in vinaigrette of your choice, line shallow salad bowl. Boil string beans, or steam or microwave or pan fry skinny asparagus. Toss in said vinaigrette, scatter over salad bowl. Cunningly shell two hard boiled eggs, slice into eighths, and decorate said salad bowl. Slice ripe tomatoes, toss with vinaigrette, scatter throughout dish. Top tomatoes and hard-boiled eggs with bits of anchovy (yum). Scatter canned tuna, or deboned and deskinned canned salmon on greens. Feeling thorough? Add a huge dollop of potato salad, dressed with same vinaigrette, in center of salade bowl.
Serve with butter, baguette, and bottle of chilled wine.
3 months ago
Nicoise is one of my favorite salads. I like the idea of using a potato salad dressed with the same dressing as the salad.
ReplyDeleteI'm probably not feeling that thorough. This is one of those I'll have when someone else is making it. Good restaurant food! I admire you people who put such effort into cooking.
ReplyDeleteP: Think of it as a recipe for the next time you're grazing at a supermarket salad bar--
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ReplyDeleteI am having significant comment challenges these days!
ReplyDeleteYou're not the only one, Des, but hey--I get the message!
ReplyDeleteOne of my favorites.
ReplyDelete