Salade Niçoise Mediterranean Combination Salad
added 03/07/08
The pride of the
Riviera is the substantial and delicious blend of tuna, anchovies, and
olives called Salade Niçoise. It is an ideal dish for a midsummer
day served with a crusty loaf of bread and a glass of chilled rosé
wine. All ingredients may be prepared in advance and refrigerated before
assembling.
Serves 4-6
1 head Boston lettuce,
separated, washed, and dried
1 to 2 cups French potato salad (recipe
below)
4 large, firm, ripe tomatoes, quartered
3 hard-cooked eggs, cooled, peeled, and quartered
1 7-ounce can tuna fish (preferably packed in olive oil, drained and broken
into chunks)
1/2 cup black Mediterranean-style olives
8 to 12 flat anchovy fillets, drained (use anchovy oil in vinaigrette,
if desired)
2 cups blanched green string beans, chilled
1/2 cup sauce vinaigrette (recipe below)
3 Tbs. finely chopped fresh parsley
Line a large salad
bowl with the lettuce, and spread the potato salad in the bottom of the
bowl. Arrange the tomato quarters, egg quarters, tuna chunks, olives,
anchovies, and green beans on top in an attractive pattern. Spoon the
vinaigrette over the salad, sprinkle with parsley, and serve.
Sauce
Vinaigrette
2 Tbs. wine vinegar, or a mixture of lemon juice and
vinegar
Salt and freshly ground black pepper, to taste
1/4 tsp. dry mustard
6-8 Tbs. olive oil or reserved anchovy oil
With a whisk, beat the vinegar, salt, pepper, and mustard until the salt
dissolves. Dribble in the oil a few drops at a time until it is emulsified.
Taste and adjust seasoning.
French
Potato Salad
1 1/2 lb. firm boiling potatoes, sliced 1/4-inch thick
2-3 Tbs. vermouth or stock
2 Tbs. white wine vinegar
1 tsp. salt
1/4 tsp. dry mustard
1/2 cup olive oil
1 Tbs. thinly sliced scallions
Place potatoes in
boiling salted water to cover and boil for 12 minutes or until they are
just tender when pierced with a small knife. Drain and transfer to a large
mixing bowl. Pour the vermouth or stock over the potatoes, tossing gently,
and let stand until the potatoes have absorbed the liquid. In a small
mixing bowl, stir the vinegar, salt, and dry mustard together; then beat
in the oil. Season to taste and stir in scallions. Pour the dressing over
the potatoes and turn gently to coat.
—Victoria
Hicks
And The Winner Is ...
Congratulations to Shelly in the Hanover Co-op Produce Department for her award-winning Guacamole Cilantro Lime Cheeseburger! When you work for a place like the Co-op, it’s not always easy to impress your coworkers with your cooking skills. Let’s face it, their cooking skills are usually going to be none-too-shabby either. But Shelly impressed everyone! The heated Hanover Co-op Burger Cookoff Competition was part of a recent employee appreciation event, where our employee expertise was put to the test for the honor of best-burger bragging rights. The Co-op is famous for employing people who know a lot about food, and know how to dress up even a basic burger. “Melted Monterey Jack Cheese lends an added zing to these spiced up hamburgers,” Shelly says. “A dollop of fresh guacamole sends it over the top!” Thanks to Shelly for sharing her recipe, and thanks to all our employees who participated in the best-burger competition.
Want Great Produce?
If the Co-op is famous for anything, it’s for our Produce Departments. This is where you’ll find everything from that perfect Florida or California orange to the best products from local growers all over the area. The people who work here know what they’re doing, too. The jobs are competitive, and the staff members are proud of their careers. Come visit us, ask our employees for their expertise, and take advantage of having access to the best Produce Department in the Upper Valley.
