Sunday Supper

The boys were on their own for breakfast. They got up and read the paper and had Wolferman’s blueberry muffins and coffee. My mission today was Sunday Supper. In fine cooking they had an article about lamb and with it was Lamb Nicoise Salad with Potatoes and Fava Beans. It is similar to the Tuna Nicoise that we are all familiar with. Serves 4, very hungry people.
For the Dressing
1 large egg yolk
6 oil packed anchovies, finely chopped
1 clove garlic, finely chopped
1 t Dijon mustard
½ C EVOO
1T lemon juice
Salt and pepper
For the Salad
1C thinly sliced red onion
16 baby potatoes
2# fava beans (Please tell me where you can get fresh Fava beans on the east coast, I used frozen shelled Edamame)
16 cherry tomatoes cut in half
¼ C Nicoise olives
¾ # leftover lamb, thinly sliced (I have an electric deli slicing machine. I used it for the onion and the lamb)
8 large caper berries
Make the Dressing
Put the egg yolk, anchovies, garlic and mustard in a mini food processor. With the motor running, gradually add the EVOO and process until the mixture starts to thicken and emulsify for about 2 minutes. With the motor still running add the lemon juice and 1t hot water. Continue to process until it looks like mayonnaise. This takes forever. Season with salt and pepper and set aside.
Make the Salad
Put the onion in a bowl, cover with cold water and soak 20 minutes. Drain and pat dry. Put the potatoes in a large pot of well salted water. Bring to a boil over medium high heat and cook until the potatoes are tender, 10-15 minutes. Drain, when cool enough to handle, cut them in half. Transfer to a bowl and toss with reserved onion and a couple of spoonfuls of dressing. Since I had frozen Edamame, I just nuked per package directions. In another bowl, toss the tomatoes and olives. Season with pepper.
Final Arrangement
Put the potatoes and onions along the left of the platter. Place the tomatoes and olive mixture vertically on the right side. The Edamame is in a square at the top middle and the lamb is bottom middle. Drizzle all with the dressing and garnish with the caper berries.
This was a perfect dish for a 90 degree summer day. Jim served a Viansa Cabernet Sauvignon 2000. For desert we had a simple fruit dish of cantaloupe, watermelon and blueberries. Jim served a Tabor Hill (Michigan) Ice wine. Perfect ending to a wonderful meal.