Nicoise Salad

I give to you another salad.  Another delicious hearty salad.  A perfect salad for a warm summer evening while entertaining or dining for 2.  This dish makes my husbands mouth water...I'm guessing it's because it's not a girly salad but a more substantial one with man type ingredients....grrrrr.  Well, not really but he thinks so because it's a salad that eats like a meal.
If you don't have fresh piece of tuna to cook, use tuna packed in olive oil.  Trust me on this one.  It has a far superior flavour and texture then water packed and that's what you need in here.  If you don't do anchovies, don't use them.  If you do, then use the imported ones packed in oil in a jar.
I like this salad a room temp with a chill on the green beans.  Prep some of this ahead and make your life easier.  It allows you to crack a bottle of wine and.....well, do whatever it is you do.  Present it on a platter and let everyone serve themselves.  Did I mention it goes well with a chilly white?
p.s. it's gluten free, packed with vitamins and protein....can't go wrong.

It's just so dang lovely to look at ....

Nicoise Salad
Serves 2-3

1 tuna steak cooked* or 1 can oil packed tuna
2 hard boiled eggs
6-8 baby potatoes, steamed or boiled
2 tomatoes sliced
1/2 lb green beans, steamed
1/4 cup black olives (Nicoise if you can find them)
2-4 anchovies, oil packed in a jar (optional)
1/4 cup extra virgin olive oil
1 1/2 tbsp fresh lemon juice or red wine vinegar (whatever your preference)
1 tbsp fresh parsley, finely chopped
1 tsp chives, finely chopped
1/2 tsp dried tarragon or 2 tsp fresh, chopped
1/2 tsp salt
1/4 tsp pepper

Arrange the tuna, eggs, potatoes, tomatoes, green beans and black olives on a platter.  In a small bowl whisk together the olive oil, lemon juice or vinegar, herbs and salt and pepper - this can be made ahead.  Drizzle over the salad. 
*How to cook a tuna steak.  Place a skillet over medium high heat.  Add about 1 tbsp olive oil.  Season the steak with salt and pepper.  Sear the steak on both sides for about 2-3 minutes until the tuna is slightly pink in the centre.  Let cool slightly and slice into strips.

My Cobb Salad

Some have a sweet tooth...I have a salt tooth, if there's such a thing.  I'd take veggies over fruit any day.  Chips over cake.  Call me crazy.
This salad is a classic that apparently originated in the 1930's.  I crave this every summer and for good reason.  It's savory people...it's all good.  It's a very filling plate of delicious ingredients and bright beautiful colours.  Beyond how it looks, it smacks you in the mouth with the first bite.  It's crunchy, salty, creamy, tangy and savory.
This is my version and I like to stick to the original ingredients and I don't like to stray, otherwise it becomes something different and this doesn't need to change.  The only thing I substituted was the prosciutto for the bacon which I cooked briefly to add a slight crisp.  I've also used pancetta as an alternative.  It's all got the same salty pork design.
This is also great for a small crowd.  Plate the salad, let people help themselves and serve the dressing on the side.

Cobb Salad
Serves 2-3

Small head of Boston Lettuce
1 to 1 1/2 cups chicken,  cooked and sliced (poached, or roasted)
4 slices of bacon, prosciutto or pancetta, cooked and crumbled
2 eggs, hardboiled and sliced
1/2 avocado, cut in chunks
handful of cherry tomatoes, sliced
1/4 cup blue cheese, crumbled (I used creamy and mild St. Agur)
3 tbsp olive oil
1 tbsp red wine vinegar
1tsp honey
1/2 tsp Dijon mustard
good pinch of salt and pepper
sliced green onions or chives (optional)

Place the lettuce on a large plate or platter.  Place the chicken, bacon, eggs, avocado, tomatoes and blue cheese over the lettuce.  Combine the olive oil, vinegar, honey, Dijon and salt and pepper.  Serve along side the salad.  Garnish with the onions or chives if using.

Flank Steak with Greek Salsa

Happy Canada Day Weekend!!!  This weekend truly ignites the summer season.  Kids are out for summer, cottagers flood the town and the lakes and BBQ's get fired up.  I love summer food....grilled meats, fish and seafood and lot's and lot's of fresh veggies. 
I came up with this truly delicious meal last week.  I'm so happy it worked out because I had very high expectations for it.  I have a thing for flank steak these days.  It's a strange looking lean cut that needs to be marinated, cooked to med rare, or medium at the most, and sliced against the grain on a bias.  It unveils the most beefy flavour I don't seem to get from other cuts.  It's one of those underrated pieces of meat.  Paired with what I like to call a "salsa"....of greek origin ....which really makes no sense....but who cares because it's delish, takes this dish a different and lively level.   Don't analyze it, make it.
p.s. if you don't have flank steak, a top sirloin would work well.

Flank Steak with Greek Salsa
Serves 3

Meat & Marinade

1 lb flank steak
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1/2 tsp dried oregano
salt & pepper

Salsa

1 tbsp olive oil
1 tomato, small dice
1/4 cup kalamata olives, chopped
1/4 feta cheese
1/2 tsp lemon rind
1/4 tsp dried oregano
fresh parsley, finely chopped (optional)
fresh pepper

For the marinade, combine the olive oil, lemon juice, garlic and oregano in a shallow dish.  Place the steak on top and turn to coat.  Let marinate for 2 hours or up to 4 turning occasionally in the dish.
For the salsa, combine all of the ingredients.  Check for seasoning. Note: the tomatoes will release their juices which helps create a dressing for the salsa.  Set aside until ready to cook the steak.
Pre-heat the grill to medium high.  Salt and pepper the steak.  BBQ the meat for about 3-4 minutes each side or until medium rare.  Set aside and let rest for 5-10 minutes.  Tent with foil to keep it warm. 
Slice the meat against the grain on a bias into thin strips.  Serve with the salsa and any accumulated juices.

Lemony 3 Green Salad

I do believe this may be one of my top 3 favourite summer sides of all time.  It is unbelievably refreshing, crisp, simple and so true to it's own pure flavours.  It's green, it's gorgeous and gloriously fresh. I don't feel it needs more of an introduction.....so simple.  Just make it....nuff said.

Lemony 3 Green Salad

Serves 4

1/4 lb each Green Beans, Snap Peas and Asparagus
3 tbsp olive oil
1 tbsp fresh lemon juice
1 small shallot, finely chopped
1/4 tsp salt
freshly ground pepper

Prepare an ice bath by putting cold water in a large bowl and tossing in a bunch of ice cubes.  Bring a pot of water to a boil.  Drop the asparagus in and blanch for 1 minute only and drop them immediately into the ice water to stop the cooking and retain the colour.  Repeat with the snap peas and the beans, cooking the beans for about a minute and a half.  If doing ahead, place the drained veggies in the refrigerator.
Combine the olive oil, lemon juice, shallot and salt and pepper.  Pour over the chilled veggie and toss.

Green Goddess Dressing

If you like "Old School", this is it.  I believe this dressing was concocted in the early 1920's.....now that is kickin' it old school!  It's a very versatile dip or dressing with a big punch of flavour. 

I've made this over the years but I think I've finally nailed it  Not all classic ingredients but certainly good ingredients.  Drizzled over freshly sliced tomatoes, slathered on a tomato sandwich, dripped over steamed asparagus  or tossed with baby potatoes and chilled are my favourite ways to use this dressing.  A great way to use your herbs from your garden.

It's got a summer vibe and an awesome name! There's something classical about it really....throw on some jazz and whip up a Martini or Mint Julep!  Too far?  Nahhh....

It's just so peerrrrty....

Green Goddess Dressing

Makes roughly 1 Cup

1/2 Mayonnaise

1/4 cup Greek Yogurt or Sour Cream (I use yogurt)

3 tbsp fresh Parsley, rough chopped

2 tsp Chives, chopped

1 tsp dried Tarragon, or 1 tbsp fresh

1 clove garlic, minced

2 anchovies, or 1 tsp anchovy paste (optional)

2 tbsp fresh Lemon Juice

1 tbsp olive oil

Put all ingredients into a food processor or blender and whiz until smooth.  Refrigerate for up to 3 days.





Zucchini Salad with Pine Nuts

Well, with the heat coming our way in the next few days, you can bet I'll be making this delicious no-cook salad. You can also bet I won't be firing up my oven or stove in this heat.  It's barbecue and salads for the next week.  Not sure how my son is going to live without his beloved "Roni Cheese" but he's just going to have to deal with it.  We don't have air conditioning....we have fans....we're going into "lock down" as we call it.
I came up with this after wanting to try zucchini raw because I absolutely love it cooked.  You have the option of cheeses...both work really well. This salad has interesting texture, simple pure flavours and is really easy.  It's best assembled just before serving.  If it sits too long, the salad tends to get a little watery and it loses it's texture.  This is perfect for a warm evening or a hot afternoon.


Oh, and it's really pretty too....

Zucchini Salad with Pine Nuts

Serves 3-4

3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini (about 1 3/4 lbs)
2 tbsp pine nuts, toasted or un-toasted
1/4 cup shaved Parmesan (shaved with a vegetable peeler), or Feta
2 tbsp each fresh basil and parsley (optional)

Combine the first 4 ingredients and set aside.  Shave the zucchini lengthwise with a vegetable peeler to get long thin strips.  Combine the zucchini, dressing, other ingredients and toss gently.  Eat!

My Mom's Curried Deviled Eggs

I love these two bite morsels.  I mean a devilled egg is a delicious thing but these just take it to a new level, a really easy level.  There are minimal ingredients for maximum flavour.  My 3 year old even eats these, without hesitation and always more than one.
I can safely say I don't ever remember my mom making a regular devilled egg.  It's always been these and I can't complain.  She normally wings her recipe but because I can't do that here, I've measured out all the ingredients the best I can. 
Make a batch of these and guarantee you and your guests will devour them.  It could get messy.
p.s. feel free to pipe in your yolks but I don't roll like that.  I like things a little rustic. 

You should probably double this recipe....just sayin'...

My Mom's Curried Deviled Eggs

Makes 12 Halves

6 hard boiled eggs*
3-4 tbsp mayonnaise
1 green onion, finely sliced
1 tsp curry powder (I used Madras Curry)
pinch of salt and pepper

Remove the yolks and pop them in a bowl.  Add the mayonnaise, green onion, curry powder and salt and pepper.  Mash together and stuff back into the boiled eggs.  Garnish with finely chopped chives if you wish.  Refrigerate until ready to serve.

*Place the eggs in a pot and fill with enough water to cover by an inch.  Bring to a boil, remove from the heat and let sit for about 15 min.  Immediately plunge into cold water to stop the cooking.  Refrigerate until ready to use.