To All The Mother Beings

A little gift from me to you! Today started out with the thought that maybe I'd kick back and relax, but that's far from what would make me feel content! I started out the morning with a nice workout, and started the preparations for dinner this evening with Donna, Jay's mom, and my good friend Karen. To save time later so we can kick back and gab, I decided to start the preparations early. I've decided that for this evening's meal, I'll be making a Nicoise Salad. I first found this awesome recipe in Fresh by Fine Cooking magazine,summer/spring 2006. I've made this dish so often, you can see from the crinkles and stains on the pages. So I thought, why not share such a delish dish! Here's the recipe for all to enjoy!

I tried to look this up online and include a link instead, but this recipe seems to be available only in print. I've also changed things up a bit for recipe, and I'll include some easier options. Instead of grilling, I roast everything in the oven, which does make the process a little easier. You'll see that the dressing calls for anchovies, but I've opted out on using those. I know that anchovies can really add a zing to recipes, but I just choose not to use them.

The Recipe: (from Fresh 2006)
Serves 4

FOR THE DRESSING
1 Tbs. minced anchovies (about 4 rinsed)
1 clove garlic, minced
2 tbs dijon mustard
4 tsp. fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

FOR THE SALAD
3 to 10 small red potatoes, halved or quartered, depending on size
1 large red onion, peeled and sliced 1/2 inch thick
2 plum tomatoes, halved
1/2 lb green beans trimmed
Extra-virgin olive oil
coarse salt 1 to 1 1/2 lb. 
Fresh  sushi-grade tuna (3 steaks)
Freshly ground black pepper to taste
6 oz Boston or Bibb lettuce
4 anchovy fillets (optional)
2 tbs. drained capers
4 hard-boiled eggs, peeled and halved
1/2 cup nicoise or other good-quality  black olives
1/2 cup fresh basil leaves, cut in thin strips


Make the dressing: In food processor, pulse the anchovies, garlic, mustard and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then add slowly and steadily until all ingredients are combined and come out creamy.

Grill the Salad: Now this is the part where I improvise. I prefer to keep everything nice and contained in the kitchen, so I toss the potatoes, onions, green beans and tomatoes in olive oil, salt and pepper, and then spread out on parchment paper-covered cookie sheets and roast everything in a 400 degree oven for about 40 minutes to an hour. (I usually place the tomatoes in 10 minutes before everything else is done, or sometimes I don't roast the tomatoes at all) The taste will vary a bit from that on-the-grill taste, but it's still quite a delight!

If you're preference is to grill the vegetables, then follow these directions:
Prepare the grill. Lightly toss the potatoes, onion, green beans, and tomatoes with oil and sprinkle with salt. grill all veggies, for about 30 minutes, turning them occasionally.

Cook the Tuna:
Grill the steaks over medium-high heat for about 1-2 minutes per side, until it's pink in the center, leaving the outer edges cooked. The rarer the better in my opinion..........but ONLY if it's sushi grade. This is very important!

Line 4 plates with the lettuce, then arrange the grilled or roasted string beans, potatoes, onion, egg and tomato on top. Place thin slices of tuna on top of each bed of veggies and lettuce. Garnish with capers, olives and basil. Dizzle with dressing and viola!

Enjoy!