Spring/Summer
season of Gruber Farms CSA shares have arrived! Wooooohooo!
Bring on
the fresh local goodies. {happy dance} just makes you feel all good inside
knowing you are eating fresh healthy foods, grown right here in the Lowcountry
– love it. Doing your body some good, while doing your local community some
good.
Packed with
fresh ingredients and so many different textures your mouth won’t know what hit
it.
Bright
green beans, crisp lettuce, creamy potatoes, crunchy red radish and cucumber, with
a sweet burst of grape tomatoes – add in the hard boiled eggs and tuna for a
big dose of protein, all topped with a drizzle of homemade vinaigrette...oh my
my.
This
salad is a classic French-inspired dish, and downright delicious. Traditionally
made with local olives, oil-cured tuna, and anchovies, this protein-rich salad
from Provence has become a staple all over France.
The beauty of creating your own Salade Niçoise,
is you can omit any items you don’t care for {olive and anchovies for this
gal!} and/or add any elements you wish – such a perfect dish for the Gruber
Farms CSA shares!
All the
wonderful, bright elements of spring on one {rather large} plate. This makes a
terrific lunch the next day too {if you are like my hubby and can't finish it all of it because you had a huge BBQ lunch earlier that say….oops. did I just call you out? love you!}
Salade
Niçoise
Severs 2
Ingredients
For the dressing:
1 clove garlic
Sea salt, to taste {1/2 tsp}
1/3 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
For the salad:
1/2 lb. small new potatoes, boiled until tender
1 tablespoon dry white wine
5 oz. green beans blanched
6 oz cherry tomatoes, halved
4 small radishes, trimmed and thinly sliced
2 hard-boiled eggs, halved lengthwise
1-2 (4-oz.) cans high-quality oil-packed tuna,
drained
1/2 small cucumber, thinly sliced
½ cup loosely packed basil leaves, for topping
½ head of romaine lettuce
thinly sliced scallions, for topping
½ tablespoon fresh thyme for topping
Sea salt and fresh cracked black pepper, to taste
Directions
Make the dressing: Mince garlic on a cutting
board and sprinkle heavily with salt. Using a knife, scrape garlic and salt
together to form a smooth paste. Transfer paste to a bowl and whisk in oil,
juice, mustard, shallot, and salt and pepper; set aside.
Put the potatoes in a medium saucepan, cover with
water and season with salt. Bring to a simmer over medium-high heat and cook
until fork-tender, about 5-8 minutes. Drain and transfer to a medium bowl, then
drizzle with the wine and let cool.
Toss the tomatoes in a small bowl with salt and
pepper to taste. Add about 1/4 cup of the dressing to the potatoes and toss.
Quarter the hard-cooked eggs {remove of keep yokes to your liking}.
Divide the lettuce between 2 plates. Arrange the potatoes, green
beans, radishes, cucumbers, hard-boiled eggs and tuna on top. Pour any juices
from the tomatoes into the dressing, then add the tomatoes to the plates.
Drizzle both salads with the dressing, season with salt and pepper, and garnish
with basil, thyme and scallions.