Salad Nicoise

Niçoise Salad with Grilled Tuna

This falls into the category of No-Fail Recipes you can prepare again and again!

I originally found this recipe in the Williams-Sonoma cookbook, Casual Outdoor Dining. It is a traditional recipe from Nice, on the French Riviera, and it has become a staple in our recipe repertoire.  You cannot go wrong if you have some fresh tuna available. Serve at room temperature. I use the Lemon Vinaigrette from the Ina Garten Family cookbook.

For six people:

1 lb. boiling potatoes

8 whole anchovies packed in olive oil (optional)

¾ tsp salt

1 lb. thin green beans

2 cups mixed lettuces

5 tomatoes, sliced

1 English cucumber, thinly sliced, optional

4 hard-boiled eggs, peeled and thinly sliced

1 lb green beans, steamed until tender

½ cup black Kalamata olives (packed in oil)

1 T capers (optional)

Dressing:

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

½ tsp sale

½ tsp pepper

1-1/3 lb. tuna fillet about ½ inch thick

¼ tsp salt

¼ tsp pepper

Combine water with potatoes to cover by 2-3 inches. Add ½ tsp salt. Bring to a boil, reduce heat, cook 20 minutes. Drain rinse under cold water.

Prepare the dressing and reserve.  Plate all ingredients before you grill the fish: lettuce, potatoes, tomatoes, eggs, green beans, eggs, olives.

Cut tuna into 6 serving pieces. Sprinkle with salt and pepper. Place on grill… do not overcook. The fish should be a bit pink. Place fish on plate and pour dressing over.

Chicken Picatta

This is one of my all-time favorite recipes. You can find a number of variations, but this one is from Giada De Laurentiis, Everyday Italian cookbook.

• 4  skinless boneless chicken breasts, halved crosswise

  ½ tsp salt,  ½ tsp freshly ground black pepper

  All-purpose flour for dredging

  4 T butter, divided

  5 Tbsp olive oil, divided

  ½ cup chicken broth

  1/3 cup lemon juice (about two lemons)

  ¼ cup capers, rinsed

  
  

  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  
  

  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

  
  

  Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.