A Saladcoise

By Sagegreen • September 30, 2010 • 0 Comments

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A Saladcoise — 1 of 2 Photo by Sagegreen

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Author Notes: This salad is a variation on a salad nicoise because I had no nicoise olives. I have improvised with ingredients that I did have on hand. I like the addition of pickled green tomatoes. The salad does not look so beautiful packed in my little tiffin, but it is meant to transfer out to a plate and then dress. - Sagegreen

Serves 1

Dressing

2 teaspoons fresh lemon juice
2 teaspoons champagne vinegar or pear-infused vinegar
2 tablespoons EVOO
1 small piece of anchovy filet packed in oil
1 teaspoon finely minced shallot
1/4 teaspoon dijon mustard
1/2 teaspoon acacia honey
kosher salt to taste
fresh milled pepper to taste

For the salad

2 small red bliss potatoes, perfectly boiled, salted, and then quartered
1 perfectly hard boiled egg, cut into eighths
1 tablespoon finely chopped dill, chives, flat leaf parsley, and basil
2 small heirloom tomatoes, eighthed
2 slices of pickled green tomatoes, chopped
1 teaspoon capote capers
2 tablespoons red onion, finely minced
4 small dill gherkins, julienned
2 ounces small freshly pickled cucumber, coarsely julienned
4 ounces tuna steak or canned tuna spritzed with lemon juice
3 ounces French green beans, cooked and then shocked in ice water, or roasted or pickled asparagus
1 ounce crumpled feta, optional
1 tablespoon black kalamata olives, chopped
dash of kosher or pink Himalayan salt

For the dressing mash the anchovy into the olive oil; add the other ingredients. Put in a travel container that can be shaken well just before serving.
Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving.