Tales of food, sex and friendship




Mia’s Nicoise Salad

September 1, 2011


This salad is filling but light. Perfect if you have to fit into a special outfit the next day! Mia changes the vegetable ingredients depending on what she gets from the market that week, so feel free to experiment with whatever you have.

Serve with champagne or a crisp, white wine. Serves 3-4

2 pan seared tuna steaks or 2 tins of tuna (use best quality chunk tuna in olive oil)

3 hardboiled eggs, peeled and quartered

10 small new potatoes, each potato scrubbed halved or quatered

Salt and freshly ground black pepper

3 handfuls of green lettuce, baby spinach or rocket

½ cup red cabbage, finely chopped

15 cherry tomatoes, halved

1 lebanese cucumber, sliced

1/2 small red onion, sliced very thin

2 handfuls green beans, stem ends trimmed and each bean halved crosswise

2 yellow squash, halved and thinly sliced

1/4 cup kalamata olives

2 tbsp capers, rinsed

 Dressing

1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tbsp minced fresh thyme leaves
2 tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

If using fresh tuna: Marinate tuna steaks in a little olive oil for an hour. Heat a large pan on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

Bring potatoes (covered with cold water) to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon. Toss warm potatoes with 1/4 cup vinaigrette; set aside.

Steam the green beans and squash until crisp but tender (3-5 minutes). Cool in a bowl of ice.

Arrange bed of lettuce on a serving platter and place on tomatoes, cucumber, red onion, beans, squash and potatoes. Cut tuna into 1/2-inch thick slices, and place in centre. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle with dressing, sprinkle entire salad with capers, and serve immediately.