Happy Friday, everyone! I hope everyone is having a good week.
My week has been crazy, tiring, and enlightening all at once. The ICU has been an eye-opening learning experience and I have seen and done so much!
But after two weeks of go, go, go, my brain said no, no, no to any more work last night. So I decided that a little dinner in front of the TV would be the perfect break!
I seem to be on a salad kick lately, so I decided that I was going to make the French classic with a simplified twist!
I first had Salad Nicoise at the Rodin Museum in Paris, France. It was the perfect combination of oil-packed tuna fish, crisp haricot vert (French green beans), olives, and hard-boiled egg. It was the perfect combination of flavors and textures and it has become one of my favorite go-to salads on busy nights.
My spin on a salad nicoise starts with a base of arugula.
I know the traditional salad is only green beans as the base, but I like the fresh, peppery bite that the arugula gives to the salad.
But that doesn’t mean that I totally ditched the green beans! My mom found frozen haricot vert at a local supermarket and I toss them frozen into a skillet and sauté them in a little olive oil until they are nice and crispy.
Then I place the green beans on the arugula. A pretty burst of spring green on a cold winter night!
Which I follow with some diced up leftover potatoes.
Roasted, lemon potatoes… yummy!
I layer the tuna fish next.
It’s starting to look so pretty! I love pretty food, don’t you?
The final row is the hard-boiled egg.
Sprinkled with a little extra salt, they are the perfect end to this salad.
Did I mention that I love pretty food?
The final touch is a drizzle of salad dressing.
I am super particular about dressing this salad (salad dressing on the eggs… no thank you!), so I use a spoon to drizzle it over the salad. But if you are not persnickety like me, go ahead and pour on salad dressing (it’s so much faster!).
Then dig in!
It is the perfect busy night supper (especially in front of a cheesy Christmas movie!).
Your salad makin’ friend,