The Nicoise salad is a specialty of the Cote D'Azur region of France. Traditionally, it is made up of tuna, potatoes, eggs, tomatoes and haricot vert with a Dijon vinaigrette and garnished with anchovies. I've always loved the look of it, although the first one I ever had was during a visit to Montreal, QB. Unfortunately the chef missed the point that it was supposed to be a "composed" salad, tossed the whole thing together and served it with a ranch dressing. I was horrified and made it my mission to have the "real" thing.
I've fulfilled my mission and have enjoyed many of the "real" salads since. Last night was my turn to put a different twist on it, mostly out of necessity. The big guy has an aversion to salmon and I was craving the stuff (still), so I made the salad with both salmon and tuna. I realize now while looking at the photo, at the very least, I could have sliced the fish and arranged it so it looked prettier on the platter. Darn hind site - ah geez...especially since the big guy cooked it so beautifully.
Other than the fact that the picture does little justice to the salad, dinner was quite tastie and a "cool" celebration of summer's wares. It was also great use of the left over potato salad from Sunday night, along with some boiled eggs, cherry tomatoes and of course, haricot vert, which by the way were all mine. The big guy doesn't do those either. So sad for him - I love the things, especially coated in vinaigrette and dusted with a little red onion. In fact, I'm looking forward to the leftovers for lunch today. Yes, I'm always thinking about the next meal!
Now what'll I do till then...the elliptical?