Receta Nicoise Salad

by Rocquie

I AM NOT GOING TO TALK ABOUT THE unrelenting heat wave that has us in its grip. I am not going to talk about living in an older, un-air conditioned home in the mountains. I am not going to talk about my love of summer. What I will mention is that this is the first summer Pritchard Parker is not working in an air conditioned office all day but rather from home. And he is not enjoying it. He does not love summer. Even when he is not saying anything, he is saying plenty, if you know what I mean. The heat will break soon and he will be back to his usual good humor. Meanwhile, I have been serving only cold food. If I need to do any cooking at all, like I did here with cooking the beets, potatoes, and eggs, I do it early in the morning before the afternoon sun beats down on our west facing kitchen. By dinner time, the ingredients for this delicious and satisfying Nicoise salad will be cold and we will dine a little later. I made a simple lemony vinaigrette and chilled that as well. Nicoise Salad Washed, torn, and chilled lettuce Oil packed tuna Boiled eggs Sliced Vidalia (or other sweet) onions New potatoes, simmered until tender Beets, simmered until tender Tomato slices Anchovy fillets Calamata olives Lemony Vinaigrette Dressing 2/3 cup olive oil 1/3 cup freshly squeezed lemon juice Sea salt and freshly ground black pepper to taste Place lettuce on individual plates. Top with tuna, eggs, onions, potatoes, beets, and tomato. Garnish with anchovies and olives. Drizzle with lemony dressing.