D uring the days of summer, standing over a hot stove for hours on end seems more than just tedious. Sometimes I just don’t feel like making laborious efforts in preparing a meal. Sometimes I just want something simple, easy, and quick. That’s where salads come into play. Not are salads merely a lunch entourage, but they can also be applied to dinner as a side dish or, if enough is added to it, the main course itself. There are many salads that fall into that category and, of course, throwing a protein on any greens with some accessories can fit the bill. Sometimes a light supper is preferred so that a decadent treat could be squeezed in and that isn’t ever a bad concept.
Here we have the classic French salad, Salade Nicoise, with a bit of a twist. Traditionally, the protein source falls upon canned tuna and hard boiled eggs. But, with this stunning piece of fish I saw at the store, I did a little adjusting. Who’s going to stop me? If anyone tried, I would have been extremely irritated because this whole dish was simply to die for. The fish was succulent, moist, and buttery while the bed and boiled vegetables were light and fresh tasting. The dressing was creamy, yet, not overpowering; perfect enough to tie all individual flavors together in one. Because my dish was so large, I opt out of adding eggs, but, feel free if you do so desire. I also used red potatoes, which I do believe is a standard choice; however, feel free to add any new potato, fingerling – something that isn’t extremely starchy like a russet or an Idaho potato. Even a sweet potato would fit the bill, too. Experiment and be creative.
Salads are a great way to express creativity and, appeal to everyone’s palate especially when it comes to herbs. These just happened to be the ones I chose for this dish; however, feel free to use whatever you prefer.
Salade Nicoise 1 6-8 oz piece of salmon (or tuna)
1 cup green beans, whole ¼ red onion, sliced thin 1 small tomato, sliced in wedges 1 medium red potato, chopped 1 bunch of salad greens to your preference (I used a bag combo of buttered lettuce) 1 tbsp capers 4-5 olives, kalamata preferred
The Dressing 1 tbsp Dijon mustard 2 tbsp white wine vinegar 1 tbsp lemon juice Dried dill Dried tarragon Dried rosmary Salt Pepper Paprika (optional)
Preheat the broiler. Salt and pepper the fish filet on both sides, spray with a little bit of nonstick cooking spray then leave under the broiler for a few minutes; basically until the exterior gets a light color.
Bring a pot of water to boil and boil the potatoes, green beans, and onions. Begin with the potatoes and, when they are just tender, add the remaining ingredients.
On your serving plate, spread out the greens along with the chopped tomato. Add the boiled vegetables when they are finished. Once the salmon has broiled to your liking, settle the fish on top. Sprinkle the capers and olives all over top.
In a cup, whisk together all the ingredients for the dressing and pour over the salad. Garnish with paprika and fresh herbs if you have them, then, enjoy!
So delicious, it was, that you'll crave it again and again. How more simpler can you get for supper? If you're vegan or don't even eat fish, substitute the fish with tempeh or even smoked tofu - mmm. Oh, the possibilities.