Salad Nicoise

 

Tonight was called Modern Salad Nicoise by the cookbook Tossed. I used the list of ingredients, but Arranged it on a platter the old fashion way. Wish we had company tonight.
Ingredients:
3 T lemon juice
1 garlic clove, crushed
2/3 C EVOO
3 waxy potatoes, such as fingerling (I used new white potatoes from the farmer’s market
3 eggs
1 C green beans, trimmed
1 green bell pepper, sliced
¾ C black olives ( poured on the whole can)
3 firm ripe tomatoes cut into wedges
½ cucumber, cut into chunks
3 scallions, cut into ¾ “lengths
1 ¼# fresh tuna steaks
Directions:
1. Put the lemon juice, garlic, and ½ C EVOO in a screw-top jar, season well, and shake vigorously to combine.
2. Cook the potatoes in a pot of boiling salted water for 10-12 minutes or until tender. Mine took 20 minutes
3. Place the eggs in cold water and place on the stove uncovered. When they come to a boil, cover and turn off the heat. Let set for 10 minutes, place in ice cold water and smash the shells and peel under cold water.
4. Bring another pot of salted water to a boil. Add the beans and blanch for 4 minutes. Drain in cold water.
5. This is where I diverted from “Modern. “ I arranged all on a platter and poured the dressing over all. The recipe wants you to chop all the same size and put in a bowl and pour the dressing over and stir. You then place the ingredients on the plates and place a piece of tuna on top.
6. The tuna was grilled by Jim 3 minutes per side. I could have had 2 minutes per side. Before grilling, season well on both sides after rubbing with the EVOO.
7. I served on a platter and we could choose the ingredients and amount we wanted. Very good meal and oh so pretty.  I doubt the Modern method looks this good

Serves 4, with out Jim