After Ludmilla posted about the awesome Tuna Canning Workshop, I really wanted to do something delicious with the special tuna that she brought home. I am SO READY for Spring and the amazing ingredients that are headed our way, that I knew I wanted to do a salad…so I decided on a nicoise salad. Yes…that salad! But wait!! This is not your same old nicoise…this is a “let’s get ready for Spring” nicoise salad!!! After a day of foraging for some early spring ingredients, I made a salad to die for!!!! I am in love and may never go back. I love putting a spin on classic dishes, and this is one that you can go back to again and again without every making the same dish twice. I had read up on what the masters agree on what a real nicoise salad is (David Lebovitz is a great read on all things food!)….what I came away with is that they all agreed that the only ingredient that should be “cooked” on this salad is the egg (tuna excluded). No….no boiled potatoes!!! The other thing, is that you shouldn’t have both anchovies and tuna on the salad at the same time, it’s one or the other. So, I decided to make it the way I had read so many articles about. Here is my take on this classic using fresh, raw spring ingredients, and a couple unique ones as well. Have fun using your own ingredients and imagination and enjoy!
GREAT tuna in oil….don’t skimp on this!! This is worth the splurge in your salad
fresh, raw asparagus, trimmed
easter egg radishes OR watermelon radishes, cut into quarters
spring onions, red or white, sliced into thin rings
english cucumbers, sliced into rounds
pitted, nicoise olives
summer squash, sliced and cut into quarters
heirloom tomatoes, cut into quarters
baby carrots, sliced thin lengthwise
edamame or fava beans
2 T. sherry or red wine vinegar
1 T. minced shallots
1/2 tsp. sea salt
1 tsp. dijon mustard
5-6 T. olive oil
In a small bowl, combine vinegar, shallots and salt. Let sit for 10 minutes. Whisk in dijon and olive oil. Adjust to your own taste with more or less vinegar and oil. Drizzle over salad.
Beijos e Tchau!
Ludmilla and Marilyn Chudda