What to have for dinner? It was not quite so swelteringly hot as a few days ago and our pantry and freezer are full. We have a neighbor who has given us beautiful tomatoes and a dinner salad came to mind. I perused a variety of cookbooks, mostly French, to see what comprises a Salad Niçoise. Here is my version. With salads the amounts are not critical as it depends on how many folks are to be served.
For two servings I used the following:
- one heart of romaine
- one large tomato
- 12 or so kalamata olives
- 2 hard boiled eggs
- 3 snack peppers, one red, two orange
- 2 small potatoes, steamed
- about 1/4 cup crumbled feta
- one can albacore tuna
Divide ingredients and place pleasingly on the plates. I mixed up a simple Dijon vinaigrette for the dressing finishing with a bit of freshly ground pepper and salt.