This is the most wonderful summertime recipe. Serve on a beautiful large white or green platter to show off the produce in all it’s splendour! *
FOR THE DRESSING: (And if I were you, I’d triple the amount—that’s how much you’ll like it.)
1/4 C good cider vinegar and the juice of one lemon
1 T dijon mustard
1 C EVOO
1 garlic clove, minced
1/2 C minced friesh Italian parsley, and 1 T fresh tarragon, minced
Salt and freshley ground pepper
Mix together and set aside
FOR THE PLATTER:
4 or five cooked potatoes, sliced and drizzled with some of the dressing
3 C green beans, cooked al dente
1 C yellow beans, cooked al dente
As much asparagus cooked al dente as you like
Sliced pickled beets, well drained–put these on at the last minute so their color doesn’t stain the other vegetables.
4 plump ripe tomatoes, sliced and drained
1 Red Onion, sliced
6 hard-boiled eggs, halved length-wise
3 cans solid-pack Albicore tuna, or if you have the time and the big bucks, sear some FRESH AHI grade tuna (Wow!–works for me)
1 C Nicoise olives, well drained
Anchovy fillets (optional, if you don’t like anchovies.)
PROCEDURE:
Mound all the above separately on the platter and drizzle some of the viniagrette over all the mounds of veggies, tucking the Nicoise olives and anchovy fillets here and there.
Serve with more vinigtrette on the side. I TOLD YOU YOU SHOULD TRIPLE THE DRESSING, DIDN’T I?
* A true Nicoise doesn’t call for this, but why not add brocolli, carrots and cauliflower, cooked al dente and cooled?
All you need to add to this meal is some good crusty bread, mounds of whippped butter, a plate of assorted cheeses and a crisp white wine.
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