I LOVE Nicoise salads. I was introduced to this a few years ago at a work bachelorette party held at a restaurant. Fun fact: if you're ever at a bachelorette party and a penis cake is involved, know that you'll be forced to perform, ifyouknowwhatimean. Be ready, bride-to-be.
Anyway, this French salad has so much variety and flavor. If you're wondering why it is in a gigantic, food-service grade Tupperware, this is my lunch for tomorrow. Making lunch like a BOSS.
Need:
olives (Nicoise is best, and obviously the namesake, but any work)
thinly sliced onion
2 hard boiled eggs
1 can of drained tuna
some cherry tomatoes, sliced in half
some boiled potato, cut into bite-sized pieces
blanched green beans, cut into bite sized pieces
lettuce (not pictured, packed separately to prevent wilting)
red wine vinegar
olive oil
s+p
Dijon mustard
minced fresh herbs, if you have them
1. Place lettuce on a plate. This salad looks prettiest when it is served like above. You don't want to dive into a pile of crap all over the place. Place the eggs, olives, tuna, onions, potatoes, green beans, and tomatoes on top of the lettuce in groupings.
2. In a jar, pour in olive oil, red wine vinegar, Dijon mustard, s+p, and fresh herbs. Olive oil and vinegar should be in a 2:1 ratio. Add no more what a tsp. of Dijon mustard. Close the jar and shake it like a Polaroid picture. Drizzle over the salad.
People are going to be SO jelly of my lunch tomorrow. I love it when that happens.
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