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The Honolulu Advertiser
Posted on: Wednesday, June 21, 2006

Nicoise salad makes healthy outdoor meal

 •  Shaving grace

Associated Press

At this time of year, if you're looking for a great outdoor meal, keep in mind this simple version of a classic dish, to serve with a glass of wine. It's tasty and it's healthy.

The recipe has an interesting pedigree, as part of a feature on community dining in the June issue of Cooking Light magazine. Here's the story: Monday night, we learn, is family night at The Kitchen, a bustling restaurant in Boulder, Colo. That's when chefs and co-owners Hugo Matheson and Kimbal Musk host a family-style meal for up to 24 adventurous people who sit around a long wooden table and enjoy a surprise menu.

Here is one of their recipes:


For the dressing:

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon chopped fresh tarragon

  • 1/2 teaspoon Dijon mustard

  • /4 teaspoon salt

  • 1/4 teaspoon ground black pepper

    For the salad:

  • 4 cups water

  • 1/2 pound green beans, trimmed

  • 1/2 pound quartered Yukon Gold potatoes

  • Six 6-ounce yellowfin tuna steaks

  • /4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Cooking spray

  • 4 cups mixed salad greens (about 2 ounces)

  • 1/4 cup nicoise olives

  • 3 hard-cooked large eggs, halved

    To prepare the dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.

    To prepare salad, bring 4 cups water to a boil in a large saucepan. Add beans; cook 2 minutes. Remove with a slotted spoon; plunge beans into ice water. Drain and set aside. Add potatoes to pan; cook 10 minutes or until tender. Drain potatoes and set aside.

    Prepare grill.

    Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

    Combine beans, potatoes, salad greens, olives and dressing in a large bowl; toss well. Place salad mixture on a large platter. Arrange tuna steaks and egg halves over salad mixture.

    Makes 6 servings (serving size 1 cup salad mixture, 1 tuna steak and 1 egg half).

  • Per serving: 295 cal., 7.5 g total fat (1.7 g saturated), 44.5 g pro., 10.1 g carbo., 2.3 g fiber, 183 mg chol., 362 mg sodium.