Tuesday, August 18, 2009
What's Cooking Wednesday: Farmers Market Niçoise
Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.
I had the farm share of all farm shares last week, as our share partners were out of town, and it is most definitely peak season. Our Tantre box was filled to the brim with corn and lettuce, beets and eggplant, basil, parsley, summer squash, carrots, both green beans and purple beans, tomatoes, potatoes and an orange-fleshed honeydew that tasted deliciously sweet and had a hint of rosewater.
We cooked up the corn the first night, because you just have to eat corn as fresh as can be, and we used much of the other bounty quickly. By the weekend, however, we still had all of the wonderful makings of a Salade Niçoise, plus some corn kernels that had to be used up. With the addition of some hard-boiled eggs, a can of tuna packed in oil (which is what I really need for Niçoise), some olives from Plum Market's olive bar and a loaf of home made bread via Artisan Bread in Five Minutes a Day, it was a delicious, and relatively easy, summer dinner. The ingredients that are starred are all veggies that you can find fresh and local at the Farmers Market (or other area markets) right now.
A2eatwrite's Farmers Market Niçoise
*4 small red-skinned potatoes, quartered, steamed or boiled to fork tender, and cooled
*4 hard-boiled eggs, peeled and quartered (better and fresher if you get them from a local farmer)
1 can of tuna packed in olive oil
*2 cups of rinsed, washed lettuce leaves
*2 cups of green beans, steamed briefly (1 minute or less) and chilled ahead of time (OR... 1 cup of green beans, steamed as above and 1 cup of purple beans, raw, so they retain their color)
*fresh corn kernels off of two small cobs (or one large one)
*2 tomatoes, cut into 1/8ths
1/2 cup of niçoise or other small, black olives
For the dressing:
*1 large garlic clove, minced
1/2 tsp salt
1 TBS red wine vinegar
1 1/2 TBS olive oil
1. Mash the garlic together with the salt (I find a mortar and pestle works best for this) - scrap mixture into a small bowl and whisk in vinegar. Finally, whisk in olive oil until emulsified. Set aside.
2. Place rinsed lettuce leaves on the bottom of a platter.
3. Place tomatoes and beans around the platter and make sure coverage is complete, ie. you will get beans and tomatoes with each serving.
4. Do the same with the cooled potatoes and egg quarters.
5. Scatter the corn, olives and tuna on top of the salad.
6. Drizzle dressing over the salad. Sprinkle with freshly ground pepper.
Amount Per Serving
Total Fat 17.8 g
Saturated Fat 3.1 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 7.2 g
Cholesterol 219.7 mg
Sodium 609.7 mg
Potassium 1,217.8 mg
Total Carbohydrate 37.3 g
Dietary Fiber 5.9 g
Sugars 2.2 g
Protein 24.8 g
As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.
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