How to Ignore a Recipe: Salad Niçoise

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I found my latest victim at This Dame Cooks, a delicious blog by recipe writer JoAnn Jagroop.  After a week on the road and gaining 12 pounds from binging on a hotel continental breakfast buffet and assorted Texas cuisine, my body was ready for something light and healthy—this recipe was the perfect antidote to seven days of bad eating habits.

Salad Niçoise

(Click here for the original recipe at This Dame Cooks Blog)

The Marinade:

1/3 cup lemon juice

1 tsp minced onion

1 garlic clove, minced

1 anchovy fillet, mashed to a paste

Pinch of sea salt and fresh ground black pepper

2 Tbsp fresh parsley, chopped fine

2 dashes Tabasco sauce

2/3 cup olive oil

Salad for 2:

½ lb. tuna fillet, 3-4 oz per person

2 hard boiled eggs, peeled and halved

1 waxy potato, boiled, coarsely chopped and tossed with a little marinade

1 cup of fresh green beans (young tender skinny beans), steamed 5 minutes, tossed with a little marinade

4 cups Romaine lettuce, chopped (reserve a few large leaves for lining bowls or plates)

1 small fresh carrot, scraped and julienned

1 small daikon radish, scraped and julienned (may substitute jicama)

1 small cucumber, washed and sliced thin

A few paper thin slices of red onion

12 Niçoise olives

6 green olives

12 cherry tomatoes

4 marinated artichoke bottoms

Little Caesar’s Pepperoni Pizza

Lite Ranch Dressing

Whisk all the Marinade ingredients together in a small bowl or shake in a jar.  Pour about 2 Tbsp of marinade on a plate and dredge tuna fillet on both sides and set aside to marinate while preparing the eggs and veggies.  To assemble:  arrange large lettuce leaves on a plate, top with chopped lettuce, arrange the eggs, veggies, olives and artichokes around the circumference of the plate, leaving the center for the tuna.  Heat the grill or non-stick skillet over medium high heat and cook tuna until barely done… no more than 2 minutes per side.  Place in center of salad and sprinkle with capers and parsley if desired.  Remaining marinade may be served as dressing. Wedges of lemon are a nice touch and add color.

Spend all day unpacking and catching up on email.  Pick up wife at work and take daughters to the park for a run.  Feel bloated and salty after only a few kilometers.  Run into friends playing volleyball and play a game.  Leave the park with less than an hour until your daughters’ bedtime and stop by Little Caesar’s for a $5 pepperoni pizza. Eat with ranch dressing.

While I’m typically proud when I completely ignore a recipe, this was a shameful mess. Planning to flog myself with turnip greens as punishment.
The Recipe: Unknown (but I bet it’s an A)
My Omissions: F



3 responses to “How to Ignore a Recipe: Salad Niçoise”

  1. JoAnn Jagroop

    Thank you Ron for dropping by my blog and leaving a ping-back. Any comment is better than no comments and good comments are like gold. You made my day!

  2. Heather Holliday

    Hi, Ron. Just wanted to let you know that you have inspired me to follow your recipe tonight. In fact, I may even consider every Friday night to be “follow the How to Ignore a Recipe: Salad Niçoise recipe.” Though, I may switch up the pizza for a little extra fun :-) .

    1. Ron S. Doyle

      You’re very welcome. Happy to inspire, though I really wish I’d at least tried the original. It sounds delicious. JoAnn Jagroop can cook!

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