EAT-Nicoise-esque Salad
by: Nikki Slick
Since it’s waaaay to hot to be flip-floppin and high-heeling about the city taste testing, I have decided I will look to my kitchen for inspiration. Excuse me while I take a look about…Okay, I have some fresh green beans, a pint of grape tomatoes and some fingerling potatoes. I smell a Nicoise-esque style salad in the works. I will only need to use my stove top for about 6 minutes, therefore keeping the extra house heat to an unnoticeable minimum. By the way Nicoise is a French salad made with Haricot Vert/green beans, fingerling potatoes, olives, tomato wedges, hardboiled eggs, chopped lettuce and anchovy. Here’s what I made: Fresh Green Bean Salad with Grape Tomatoes, Fingerling Potatoes tossed in Lemon Basil Vinaigrette.
Fresh Green Bean Salad with Grape Tomatoes and Fingerling Potatoes tossed with Lemon Basil Vinaigrette
Ingredients:
1lb fresh green beans, ends trimmed
1 pint grape tomatoes, rinsed and cut lengthwise
Fingerling potato variety (blue, red and Dutch mix) scrubbed and cut lengthwise
Lemon
Fresh basil leaves
2 garlic cloves
Coarse kosher salt or sea salt
Coarse ground black pepper
Extra-virgin olive oil
Colgin liquid hickory smoke
*Lemon vinaigrette recipe follows
Directions:
Bring two large pots of salted water to boil, blanch the green beans for 4-6 minutes, or until they meet whatever your standard of crisp and tender is. Cook the potatoes in the other pot for 5-6 minutes or until tender. While the beans and potatoes cook, fill a large bowl with ice water. When your beans are done- drain, then transfer to the bowl of ice water to stop the cooking, and drain again. Pat the green beans and the potatoes dry. Place the green beans and potatoes in a mixing bowl, add grape tomatoes, vinaigrette and toss until ingredients are coated. Wrap in plastic wrap and refrigerate for at least 4-6 hours but for maximum flavor overnight is best.
Lemon Basil Vinaigrette
Ingredients:
¼ cup fresh lemon juice
½ teaspoon liquid smoke
¼ cup roughly chopped basil leaves
2 cloves garlic
¼ teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Directions:
Blend the lemon juice, basil, garlic, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
I look forward to sharing my adventures in foodism with you. Until then, smooches!
Nikki Slick is a foodie, chef and style scientist who is one half of the band Slick & Rose and author of the ultra cool website, www.slickwithakiss.com
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