I love Salad Niçoise this time of year, when asparagus is in season. After a long winter of soups and stews this hearty spring salad is a delightful change.
I buy fresh tuna for this because I love it. Traditionally, a Niçoise salad is made with canned tuna. Always on the plate are hard boiled eggs, olives (kalamatas because I cannot stand Niçoise olives) red potatoes, asparagus or green beans, tomatoes and mixed greens. If you want an even more authentic taste, use walnut oil in your dressing (or part walnut, part olive). Walnut is a very healthy oil and it has a wonderful taste.
Also on the menu this week: Buffalo burgers and Avocado Salad; Orechiette with Broccoli Rabe and Chicken Sausage; Sweet Corn Risotto; Asian Grilled Salmon Salad; Quick Pesto Pizza; Lamb Kabobs with Quinoa.
The Quick Pesto Pizza is a great easy weeknight meal. I might have mentioned it before. I use a storebought crust from Whole Foods. I envy ye with access to Alvarado Street's AMAZING sprouted wheat pizza crust. Sigh. Just slather pesto all over and top with a light sprinkling of mozzarella. Bake in a very hot oven (450-500) for 5-6 minutes and enjoy.
Related Posts:
Salad Niçoise (Simply Recipes)
Monday, May 25, 2009
On the Menu This Week: Salad Niçoise
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