Recipe Friday 9/21: Nicoise Salad

Say it isn't so... the end of summer is here and fall is upon us. There are a few things that remain at the farmer's market that remind us of summer. Tomatoes are still holding strong, summer beans like haricot vert and wax beans are sweet and crunchy, but apples and root veggies are slowly making their way into the scene. So today I decided to give you a light meal that highlights the veggies that are in season without doing much to them. A tuna nicoise salad is the perfect way to show off summer's bounty. It's a simple salad that's full of flavor and light enough to eat for lunch (using can tuna to make it super easy), or for a heartier dinner, grill a nice fresh piece of ahi tuna. There's a super simple vinaigrette that you can whip up quickly and drizzle over top. There are many components in this, but pick and choose your veggies based on what you like, and what you find at the market. Traditionally a nicoise consists of tuna, green beans, new potatoes, tomatoes,hard boiled eggs, olives and gherkins. I have adapted this salad to my liking, so feel free to change it up. But enjoy this light and easy salad day or night and as always... Happy Cooking.

Nicoise Salad
1 big bag green salad mix of your choice...
(i like super greens, or just arugula or romaine will do)
1/2 lb green beans, tips removed and blanched
2-4 hard boiled eggs
3-5 medium ripe tomatoes, quartered
6 small red potatoes, boiled and cooled, quartered
1/4 cup olives
1/4 cup gherkins
1 avocado, sliced
2 lbs ahi tuna (canned tuna works too if you are in a hurry or a budget)

Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
2 tspns dijon mustard
1 shallot minced
1 tspn fresh thyme leaves, chopped
salt and pepper to taste

- in a jar with a lid, add all ingredients and shake it up until the vinaigrette emulsifies.

- season the ahi tuna with salt and pepper. In a hot pan with olive oil, sear the ahi in hot heat to get flavor on the outside, but keeping the fish at a medium rare. Assemble the greens in the individual bowls. arrange the veggies around the plate, top with the seared tuna, and drizzle the dressing over the top.