SALADE PROVENCAL

A Salade Nicoise that I had while in France

I thought perhaps I should balance the naughty recipes I posted yesterday with one that exemplifies all that is best about cooking with "seasonality."  I talked about my Provencal or Nicoise salad both here and here, told you that it was one of those basic recipes that everyone should have in their arsenal, and showed you how easy it was to adapt, depending upon what you had found at the market or had in your larder, but then I somehow failed to give you a recipe!  Je suis desole'.

The one I based my recipe on.

So now, I present to you Salade Provencal a' la Hill Country Hippie:

(2 generous servings)

Dressing

4 tsp. vinegar (red wine, white wine, champagne, etc.)

3/4 tsp. Dijon mustard

1 small garlic clove or shallot, minced

1/4 tsp. sugar

2 T. of good extra virgin olive oil

1/4 tsp. salt and 1/8 tsp. freshly ground pepper

Whisk together the vinegar, mustard, garlic, sugar, salt and pepper, then add the oil in a slow stream, whisking until emulsified.

Salad

8 oz. fresh green beans, trimmed and halved

8 oz. small yellow potatoes, such as Yukon Gold (though red potatoes are ok too)

6 oz. tuna in oil, drained

6 oz. cherry tomatoes, halved

1/4 c. pitted kalamata olives

1 1/2 T. capers, rinsed and drained

1 hard boiled egg, quartered, or some roasted red pepper, or feta, goat, or parmesan cheese (optionals)

1/4 c. finely chopped parsley

Cook beans in boiling, salted water, uncovered, until tender (5 or 6 minutes?).  Transfer to a small bowl of ice water with a slotted spoon, to stop cooking.  Drain and pat dry.  Add potatoes to boiling water.  Simmer, uncovered, until tender (15 or 20 min., depending on size of potatoes), then drain.  Halve the potatoes while still warm.  Flake the tuna with a fork and toss it with 1/2 T. of the dressing.  Combine potatoes, beans, tomatoes, olives, capers and parsley with the remaining dressing.  Season with salt and pepper.  You may serve it on a bed of lettuce if you wish, or as is, topped with the tuna and quartered egg, or anything else you like.  Bon appetit!

One of my "riffs".