Monday, August 10, 2009
In my last real food post - which would have been about two weeks ago - I mentioned that I wanted to start making entree salads during weeknights.
After practically living at Applebee's during a 6-day business trip I took last week to Hazard, Kentucky, I was looking forward to making something that was healthful and refreshing upon my return.
On Saturday, I found the following recipe for a nicoise salad from the cookbook, The Art of Simple Food, by Alice Waters. I pretty much followed the recipe, as written. I did, of course, omit the anchovies.
This attractive looking salad was simple to make and was very delicious. It totally hit the spot.
Serves approximately 3-4
3-4 3/4 pound ripe tomatoes, sliced into small wedges and seasoned with salt
1/4 pound of green beans, trimmed, and blanched in boiling water until tender
1 red bell pepper, seeded, and cut into strips
1 large cucumber, chopped
3 large eggs, boiled, and sliced into quarters
1 package arugula
1 1/2 tablespoons red wine vinegar
Salt, to taste
Black pepper, freshly ground, to taste
1 garlic glove, minced
4 tablespoons extra virgin olive oil
5 basil leaves, chopped
Whisk together the dressing ingredients.
Toss the green beans, bell peppers, and cucumbers in 3/4 of the dressing.
Toss the tomato wedges in the remaining 1/4 of the dressing.
Arrange the green beans, bell peppers, and cucumbers on top of the bed of arugula.
Garnish the salad with the tomatoes and eggs, and serve (preferably with a glass or two of white wine).