Salads are one of my favorite things to build at this time of the year – so many options and choices to put into a salad. Last weekend, I made one of my all time favorites – Salade Niçoise. I have several recipes that I have used since 1978, back in the days of my first round of being a vegetarian. This salad can be served either way – with or without tuna, but it is the grilled potatoes and veggies that really add the zip that I love. Make sure you have a glass of white wine with this – we enjoy a Pinot Grigio for this dinner.
This is a meal in itself (can even feed a manly man) and is great served with a rustic bread. The other night I made focaccia with caramelized onions and Gorgonzola.
Salad ingredients
Fresh greens for the base of the salad
**I am partial to a blend of red leaf, romaine, butter leaf (remember this is a STAND ALONE MEAL)
4 ounces of fresh green beans, ends trimmed off
1 medium tomato- quartered
1 cucumber /pared / seeded and sliced
4 -6 small red potatoes (see prep / instructions below)
3 – 4 slices of red onion sliced thin into rings
2 hard cooked eggs
½ cup black olives – preferably Greek
1 ounce of Gorgonzola cheese crumbled for the topping
** for the tuna lover – you can either serve this with fresh tuna if available – or you can mix up a can of white tuna with a bit of yogurt/ mayo, celery and shallot
Additional items required
Skewers for grilling the potatoes
Skillet or baking pan for the carmelized onions
parchment paper
cookie sheets
For the dressing
I make my own, have for many years (my Daddy was the king of making great homemade dressings). Last week I used an old favorite, honey mustard (Dijon) vinaigrette. Standard ingredients / measurements to create your own salad dressing: 1 part vinegar (1/3 cup) to 2 parts olive oil (2/3 cup). For a reduced fat content dressing, use 1 part vinegar (1/3 cup), 1 part vegetable stock (1/3 cup), 1 part olive oil (1/3cup) Add in 1 tablespoon of Dijon and honey to sweeten (not too much!). Garlic is also an excellent addition (of course). Another fun ingredient to add at this time of the year ~~ fresh berries such as raspberries or marionberries. Play with salad dressing and the ingredients – so much better for you than store bought and so easy to do.
Place the red potatoes in a saucepan and bring to boil, cooking until just slightly “forkable” and then remove and drain. Cut as soon as they are cool enough to handle, toss with a tablespoon of balsamic vinegar, 1 – 2 tablespoons of olive oil and squeeze a clove or two of fresh garlic. Toss and set aside. Can be made ahead (this really brings out the flavors when grilling). When ready to make the salad place potatoes on skewers for grilling.
For the salad:
Arrange lettuce in the bottom of a large salad bowl
Arrange each ingredient on top of the salad (I like to heap each ingredient artistically). This works great for serving and is a beautiful salad in appearance. Set aside while grilling the veggies.
Grill potatoes (takes about 10 minutes +). When cool to touch, slide off skewers, add to salad. Using a grill screen or foil on the BBQ add the beans and lightly toss with olive oil and cook for several minutes, until tender but still al dente. Add to salad.
Sprinkle with the Gorgonzola toss lightly with dressing (too much drenches the salad hiding all of the flavors).
Caramelized onions and Gorgonzola focaccia
Ingredients
2 packages dry yeast (I buy in bulk) which is = approx. 4 teaspoons
1 teaspoon sugar
1 cup warm water (110 degrees)
1 teaspoon sea salt
2 ¾ cups of spelt flour
2 Tablespoons of olive oil
2 Tablespoons of butter
1 teaspoon of sugar
1 or 2 large onions sliced (I used a blend of red and Walla Walla sweets)
1/3 cup of Gorgonzola cheese
To prepare
Dissolve yeast in water and let proof for about 5 – 10 minutes.
Add salt / sugar to mixture.
Slowly add 2 cups of the flour stirring until a soft dough forms.
Add in remaining flour until dough is smooth and elastic.
Place dough in a large bowl that has been lightly coated with olive oil – turn to coat.
Cover and let rise in a warm place (oven turned on and then turned off works well for this).
Takes about 45 minutes to rise – should double in size.
To test – gently press a finger or two into the dough and if the indentation remains the dough is ready for the next step.
While the dough is rising – heat oil/butter in a large skillet (can also be done in the oven in a Dutch oven). Add the onion slices, separating them and then add in the sugar to coat. Turn heat to low and cook for 30 – 45 minutes until onions are golden brown.
Punch down dough. Pat out onto parchment paper – can make two small rounds or one large round. If the dough is sticky – oil your hands to pat into shape. Add the onion evenly over dough. Sprinkle the Gorgonzola over and lightly drizzle with a wee bit of olive oil. Cover and let rise again (approx. 30 minutes). Preheat oven to 400 degrees (I baked mine on the BBQ the other day) for 25 to 30 minutes until lightly browned. Can serve immediately or it is also great when cooled.
And remember … as Julia Child was known to say “there is no such thing as a mistake in the kitchen”.
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