Last night I made the yummiest thing. It was Salad Nicoise sammiches and Nicoise Potato Salad.
I wish I’d come up with it on my own, but I didn’t. I saw a recipe for it in Food Network Magazine, messed around with it, elevated it, and then made my own.
Basically what I did was make Salad Nicoise with canned tuna in olive oil. Normally Salad Nicoise is a composed salad, but I just mixed the following, chopped-into-bite-size, ingredients together with the tuna.
Cooked ’til just-tender green beans
Halved cherry tomatoes
I tossed everything together with this vinaigrette (except I added some capers and used dried oregano):
- 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
I served this mixture on toasted Kaiser rolls. I put a teeny bit of mayo on one side of the roll, but if you are mayo-averse, by all means, leave it out.
I was an idiot and forgot to add some sort of lettuce. Doesn’t matter, it was still A-MAZ-ING. If you’d like to not be an idiot, butter lettuce, watercress or baby arugula would all be great additions.
I reserved some of the dressing and tossed it with some cooked red potatoes and celery hearts (with their leaves). Protip: While potatoes are still hot, sprinkle them with a little vinegar, salt and pepper, the mixture sinks into the potatoes and adds an extra layer of flavor. (Potatoes are dull; they need all the help they can get.)
This dinner was unbelievably yummy…and it was one of those things I felt especially good about eating because it has a bunch of good-for-you things in it.