Au Plein Air

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Spring is in the air! Or at least it was today, and I will take it. What better way to rid yourself of the winter blues than to dine outdoors with bright vegetables, sunny eggs, and a summertime rose? Mon amour made this version of a salade nicoise, a dish from Nice, which is ever-changing depending on what is in season.

Here are the classic ingredients of the composed salad on which you can elaborate:

nicoise olives (but any olives will do)
tuna in oil (that’s right–canned tuna, or you can use seared fresh tuna)
anchovies
soft-boiled eggs
tomatoes
olive oil

And here are commonly added elements:

radishes
green onions
peeled, cooked fava beans
cooked artichokes
cooked green beans
cooked baby potatoes
red peppers (raw or roasted)
herbs (such as basil, tarragon, or chives)

“A Simple Vinaigrette” (see a previous post) with vinegar or lemon juice is perfect to pour over the platter. You can also mince some garlic and whisk into the melange.

Don’t forget your sunglasses!

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