Salad Nicoise For Two

I was inspired by watching Martha Stewart for this recipe.   I am using her dressing recipe and for the rest of the ingredients I used Food Network’s recipe, links below.   I am still working to make a dressing that I enjoy, perhaps a homemade Italian.  I am not big on dressings with Dijon mustard because it’s too strong.  If you have a suggestion put it in comments.  Tip:  although the steps are easy, there are many to follow.  Prepare the ingredients ahead of time.

Salad Nicoise

  • Servings: 2
  • Difficulty: easy
  • Print

A nutritious and unique blend of colorful ingredients that are sure to delight. I found jarred Yellow Fin Tuna at Whole Foods.

Credit:   Food Network and Martha Stewart (video).

Ingredients

Martha Stewart’s dressing:

1/2 large Shallot or two Scallions, minced

2 tsp. capers

1 T  Dijon mustard

1 tsp. Anchovy Paste

Juice of 1 Lemon

1 tsp salt

1/4 tsp. pepper

1/3 C. olive oil

Whisk together shallot, capers, Dijon, anchovy paste,  lemon juice, salt, and pepper. Slowly whisk in oil; set dressing aside.

Food Network’s salad, sans the dressing:

Ingredients 

½ lb. thin-skinned potatoes, sliced 1/3 inch thick

Salt

5 ounces haricots verts [Whole Foods frozen] or thin green beans, trimmed

Salt and Pepper

4 cherry tomatoes or small cocktail tomatoes, halved or quartered

1/2 head Red French or Butter lettuce, leaves separated

1 5-1/2-ounce jar Toninno yellow fin tuna packed in olive oil, drained [Whole Foods]

1/4 cup niçoise olives or kalamata, pitted

2 hard cooked eggs

Directions

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with 1 T. dressing and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Toss the tomatoes in a small bowl with 1 T. dressing, salt, and pepper to taste.  Gently toss the cooled potatoes.  Quarter the hard-cooked eggs.

Tear off whole lettuce leaves and divide between 2 plates, about 3 leaves each. Arrange the potatoes, haricots verts, artichoke hearts, and tuna on top. Add the tomatoes and eggs to the plates. Drizzle with the dressing and top with the olives.  Serve with a baguette.

Potato-Cauliflower Curry

Time-Life published a series of cookbooks in the early 1970s known as Foods of the World.  The image is my copy of “Recipes:  The Cooking of India.”  The companion picture book I no longer have and it was a book about India and its cuisine.

If you’ve made curries you know that adding more spices can kick it up to as hot as you like.  This recipe is medium-hot.

 

Potato-Cauliflower Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

A satisfying and colorful vegetable medley that is sure to delight spice lovers. Serve it over rice for a complete meal or as a meat side dish.

Credit:  “Recipes:  The Cooking of India” by Time-Life.  Adapted by NinaOnFood.

Ingredients

  • ¼ C. butter
  • 1 T. scraped fresh ginger
  • 1 T. finely chopped garlic
  • ½ C. finely chopped onions
  • 1-1/2 tsp. salt
  • 1-1/2 T. Madras brand curry powder or these spices:

1 tsp. ground cumin,  ½ tsp. turmeric, and ¼ tsp. ground cayenne pepper

  • 3 diced tomatoes or 1-15 oz. can petite diced tomatoes
  • 3 T. finely chopped fresh cilantro
  • 2 carrots, coarsely chopped
  • 1 head Cauliflower, cut into small crowns
  • 2 lbs. gold potatoes, par-boiled, peeled, cut into ½-inch slices
  • 1 small handful fresh whole green beans
  • 1 C. water
  • (optional: ½ tsp. garam masala)

Directions

In a large deep pan or Dutch oven, melt the butter over medium-high heat.  Stir in garlic, onions, ginger, and salt.  Cook onion mixture until soft.  Add Curry Powder (or separate spices) and stir to blend.  Add tomatoes and 2 T. chopped cilantro.  Toss. Cook until sauce thickens, about 5 minutes.

Add the cauliflower and potatoes.  Toss to coat. Add the whole green beans stirring gently.

Stir in the water, bring to a boil over high heat, cover, reduce heat to low.  Simmer for about 10 minutes or until the vegetables are tender and not overcooked.

Garnish with remaining cilantro.  Serve over Basmati rice.