What's for Dinner? Salade Nicoise!

We had a wonderful weekend celebrating two of our best friends', Tim and Meredith's, wedding.  It was a weekend of partying (for those of us who aren't pregnant) and eating (times two for me!).  Usually after weekends like this, we have salad Mondays, to make us feel a little better about ourselves.  One of my favorite salads to do is a Salade Nicoise, a classic salad you find all over France.  It is really easy, filling and tasty. Good thing, too...I got a last minute call from my friend Missy asking me to watch her baby for a few hours.  It was actually great practice for having a household with two young kids, and I was proud of us.  Between Sully and I, we got Finn fed, got the salad made, ate, and occupied baby Mari all at the same time.  Piece of cake!  :)  I put the (mostly) classic Nicoise ingredients in here, but feel free to mix it up with things you like, although this combination is really fantastic.  The dressing is a little tangy on it's own, but combined with the other flavors of the salad, it goes perfectly.  Enjoy!


Salade Nicoise
Serves 2

2 small to medium red potatoes, steamed until soft
1 small bag French green beans, steamed or microwaved until soft
1/2 bag romaine or butter lettuce
1 Roma tomato, sliced
10 pitted Kalamata olives, sliced in half
2 hardboiled eggs, sliced
8 anchovy fillets
8 marinated mushrooms, quartered
2 TBSP capers
1 can or jar of good albacore tuna, packed in olive oil
Nicoise Dressing (recipe to follow)

In two large salad bowls, split all ingredients in half and layer in bowls.  Top with dressing.

Nicoise Dressing
Serves 4 (about 1.5 TBSP each)

juice of 1/2 lemon
1 TBSP red wine or white wine vinegar
2 TBSP dijon mustard
1 clove garlic
1 shallot, cut in large pieces
2 TBSP olive oil
1/2 tsp dried thyme
1 tsp minced fresh tarragon (can omit if you don't have this)
kosher salt and pepper to taste

Combine all ingredients in a mini prep food processor or blender and process until smooth. Add more olive oil to mellow it out a bit. Serve over salad.

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What's for Dinner? Grilled Shrimp Cobb Salad

The ever-so-wise Homer Simpson once said, "You don't win friends with salad!" Sometimes, this is true if you are serving something similar to that found along a Golden Corral buffet line: iceberg lettuce with precut carrot sticks in it, cherry tomatoes and [insert dressing of your choice here].  That would put anyone into a food depression.  But wait, salad CAN be delicious.  It's all about the ingredients.  Most people don't take the time to be creative, but just adding one or two different things can make a world of difference!  Yes, there are a lot of ingredients in tonight's recipe, but this salad took me only about 20 minutes to prepare and it was delicious, full of variety and healthy.  Pick and choose what you like and give it a try.  And with all respect to Homer, I think I could win friends with salad.  Enjoy!

Grilled Shrimp Cobb Salad
Serves 2

• 3 strips bacon, diced
• 1/2 lb shrimp, peeled, deveined (you can leave the tails on for looks, if you want, otherwise, take them off)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 ear fresh corn, kernels cut off
• 1/2 head of Romaine lettuce (or lettuce of your choice...use bag if you want), chopped
• 2 Roma or Campari tomatoes, quartered or sliced
• 1/3 avocado, sliced
• 3 stalks heart of palm (from can), sliced in rounds
• 1/4 cup crumbled blue cheese
• 1/4 cup pecans, toasted (TIP, keep nuts in freezer to keep them fresh longer, and to toast, if you have a toaster oven, use it for this...it takes a lot less time).
• Dressing of your choice (I highly suggest Ranch, because it is the greatest condiment known to man).

In a bowl, add shrimp, olive oil, garlic and salt and pepper and stir around.  Let shrimp sit for 10-15 minutes. In the toaster oven, or oven, toast nuts for about 10 minutes on 375.  Check frequently as these can burn quickly.  They should be light and crispy tasting and have a toasty flavor instead of raw flavor. Let cool. Saute bacon in frying pan for a couple of minutes until brown and crispy.  Dump out on a paper towel (grease and all...discard greasy towel once the bacon has blotted a bit). Grill or saute (in same pan) shrimp for 1-2 minutes per side or until just pink and firm (do not overcook...they will be ready before you think they are).  Set aside, with bacon.  Add corn and saute 1-2 minutes until it starts to brown.  Set aside with other toppings.  Build your salad with all the ingredients and top with dressing.  That's what I call a salad!

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