Nicoise salad makes healthy outdoor meal
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:
GRILLED TUNA NICOISE SALAD
For the dressing:
For the salad:
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.
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).