Sunday, May 27, 2007

Isn't that nice - NICE SALAD

The French make a salad called Salade Nicoise (nees-waz), named for the city of Nice. It’s usually made with tuna, but since that is not a Saskatchewan ingredient, I made it with trout. It turned out very nice, and that is why I’ve called it the Nice Salad. This recipe is for two. You can double and triple it if you like.

2 small boiled potatoes, peeled and cubed
½ green pepper, sliced
10 thinly sliced rounds of onion, or more to taste
Small handful of fresh basil, thinly sliced
2 red tomatoes, cut in wedges
2 hardboiled eggs, cut in wedges
½ cup cooked trout, flaked

Dressing:
Juice of one-half juicy lemon
An equal amount of olive oil
½ tsp Dijon mustard
Dash of salt and pepper

In a bowl, mix together the potatoes, green pepper and onion. Make the dressing by mixing the lemon juice, mustard, salt and pepper. Drizzle in the olive oil, all the while beating with a whisk to form a creamy dressing. Toss the dressing into the potatoes. Let marinate a few minutes or longer. Before serving, mix in the basil. To serve, divide the potato mixture onto two plates. Place the wedges of tomato and hardboiled egg around the edge of the salad. Mound the fish in the centre. Eat! (A Salade Nicoise often includes green beans, but since they are not in season yet, I’ll leave them out my Nice Salad until later in the summer.)

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