Niçoise, to go

by April on May 15, 2012

Niçoise to go

Making salade Niçoise is a process.

Grilled tuna, hard-boiled eggs, lemon balm potatoes, lemon thyme-scented green beans, a lemon-herb vinaigrette, not to mention prepping the lettuce, tomatoes, and onion. (See my favorite recipe here.)

It’s worth it, mind you.

But you have to really want it. And have an afternoon to kill. It’s not something you can prep in the morning and brown bag for work.

Until now.

Several months ago Martha Stewart Living mysteriously started appearing in my mailbox. I didn’t order it, and as far as I can tell, I’m not being charged for it. It’s a gift from the generous god of glossies.

Anyway, this month’s Good Things column is about a single-serving, cooking-optional Niçoise. There isn’t even a proper recipe. Just layer a bunch of ingredients and top with chopped basil and olive oil. Voilà!

Ingredient options:

  • roasted red and yellow peppers
  • white beans
  • olives
  • artichoke hearts
  • olive oil-packed tuna
  • olive oil-packed anchovies
  • blanched green beans

Tip: Buying high-quality jarred or canned ingredients makes all the difference.

In other words, nothing cheap or tasteless. We are what we eat, as they say.


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