Mother's Day recipes: Show mom you care
On this week's "What's Cooking," French Culinary Institute student Alison Stravitz demonstrates how to make easy-to-peel hard-boiled eggs for your Easter celebration.
4. Nicoise Salad
Yield 4: Servings
- 3 tablespoons wine vinegar
- 1 - 2 garlic cloves, peeled, lightly crushed
- Salt and freshly-ground pepper, to taste
1/3 cup olive oil
- 1 1/4 cup new potatoes (approx. 2 potatoes)
- 2 eggs
- 1 1/4 cup plum tomatoes - about 8
- Kosher Salt
- 1 cup hericots verts (These are just baby string beans. If you can't find them, regular string beans are fine)
- 1/2 cup green bell peppers, peeled
- 1/2 head Boston or red leaf lettuce
- 1/2 cup canned tuna
- 4 anchovy fillets
- 1 teaspoon flat-leaf parsley, chopped (optional)
- 20 Nicoise olives, pitted
1. Combine vinegar, garlic and seasoning and infuse for 10 minutes
2. Slowly add olive oil, whisking gently. Taste and adjust seasoning.
1. Cook potatoes with skins on, starting in cold water
2. Hard-boil eggs. Start them in cold water just to cover. Bring to a boil, reduce to a simmer and cook 10 to 11 minutes. Refresh in a bowl of ice-cold water. When cool, peel, cover and set aside.
3. Emonder tomatoes (peel - see video on peeling tomatoes). Cut into 4-6 wedges, depending on their size. Remove excess seeds. Lightly sprinkle wedges with kosher salt and place in a colander to drain.
4. Snap both ends off the string beans. Cut them on the bias into 2-inch lengths and blanch them in salt water (boil water, salt it, put green beans in until they are slightly tender, put into ice bath).
5. Peel green peppers. Cut in half lengthwise and remove the center core and seeds. Trim the ends and cut the peppers into slices.
6. Carefully wash the lettuce leaves in a bowl full of cold water. Rinse at least twice. If any sand or grit remains in the bowl after the second washing, rinse a third time. Dry the leaves completely on clean paper towels or gently in a salad spinner.
7. If the anchovies contain excess salt or oil, soak them about 5 minutes in cold water or milk. Remove the small bones by scraping with a paring knife. Drain on paper towels.
8. Check the potatoes; they are done when easily penetrated by the point of a paring knife, usually about 20 minutes.
9. Place the potatoes in a colander to cool partially, do not refresh in cold water.
10. While still warm, peel the potatoes with a paring knife, slice them into rounds, and coat with vinaigrette.
11. Drain tuna into colander then break it into large chunks
When ready to eat:
1. Cut hard-cooked eggs into quarters or sixths
2. Dress each of the components separately with the vinaigrette. Start with the tomatoes, string beans and strips of pepper.
3. Toss lettuce leaves in a little vinaigrette and use them to line the bottom of a bowl.
4. Place tuna in the center and arrange the other components around it, keeping each separate. Decorate the top of the tuna with the anchovy fillets, drizzle with vinaigrette, and sprinkle with chopped herbs. Sprinkle olives around the salad and serve immediately.
Adapted from The International Culinary Center
Next: A light grapefruit inspired salad