Friend Laura turned 49 this week and we originally planned to meet at a restaurant for a birthday lunch. But this past month, I had been telling her about a speech I’ve been making here and there, none of the dates worked for her; she convinced me she really wanted to hear it (the subject was Internet Marketing). Lunch evolved into a visit to her home for a solo PowerPoint of my speech, accompanied by Nicoise Salad. Say it along with me, “NEECE-WAZ.” She probably regretted the presentation, but I know she liked the hearty salad.
Several years ago, I tore an instructional Nicoise Salad from Martha Stewart Living magazine and continue to use it as a blueprint. Just putting one together in front of people is fun – they perk up at all the stuff as you build a masterpiece. It is definitely big; a great use is summer concert picnicking. Some of Martha’s ingredients don’t fit my taste; this is neither her recipe nor a classic rendition. It’s more of a California one. You need to prepare some ingredients a day in advance to chill again. Here is what I fed Laura:
Nicoise Salad for Two Friends
- 1 small head Boston lettuce
- 5 small red potatoes
- 1/4 lb. fresh green beans
- 2 hard cooked eggs, peeled and quartered
- 3 Roma tomatoes, halved and sliced
- 1/3 red onion, thinly sliced into slivers
- 1 cup Lindsay medium pitted black olives
- 1 medium cucumber, peeled and thinly sliced
- 1 can (6 oz.) tuna, drained (the type is your preference)
- Vinaigrette Dressing (try Signature Salad Dressing recipe)
Day before, wash lettuce and seal in baggie to crisp. Wash and quarter red potatoes, microwave approx. 3 minutes until tender. Refrigerate. Wash and trim green beans, cut into thirds, microwave 2-3 minutes to desired doneness. Refrigerate.
To serve, on two plates, arrange fresh lettuce leaves as the base. Place half of cooked vegetables and other ingredients in piles per plate, varying colors and textures in a decorative fashion. Serve dressing on the side.