“It’s so beautifully arranged on the plate — you know someone’s fingers have been all over it.”
Still within the theme of the week over at the cooking club choosing Julia Child’s “Salade Nicoise” for my contribution this week, slightly adapted using what I have in the refrigerator, freezer, and from the vegetable farm stand. This salad is very adaptable and until I discovered that lovely piece of tuna in the freezer I was going to use seasoned grilled chicken. Chances of finding Nicoise olives around here, nil, but kalamatas are just fine. Lettuce, tomatoes, radishes, boiled eggs, a few fresh herbs, and a lightly dressed French potato salad are some of what I came up with to fill the plate.
Normally the recipe calls for a good quality tuna in olive oil (Tonnino’s), but a couple of very nice generous friends gave us some fresh tuna and that is what I used in the recipe…seasoned with salt, pepper, tarragon, EVOO, and Michael’s favorite lemon pepper. I sous vide processed the thick tuna hunk as per sous vide instructions ad then we tossed it on the grill to finish, fantastic! Thanks again, pals.
Fresh vegetables always a good beginning to a great salad and a light dressing for said salad makes the fresh veggies shine…
1 Tablespoon fresh lemon zest
1/4 teaspoon salt, plus more, if needed
1/2 Tablespoon Dijon mustard
2 Tablespoons freshly squeezed lemon juice
1/2 cup olive oil
Freshly ground pepper
Combine all ingredients in a jar or measuring cup and shake or whisk until emulsified.