Classic Salad Nicoise

I know. I know. If you follow me on any social media, you’re probably wondering what the heck I’m doing posting anything right now. After all, I did go on Insta and Facebook and announce a summer hiatus of sorts, committing myself to take a few weeks off from posting and writing and giving myself time to refresh and rejuvenate my soul. I meant every word. And while, yes, of course, sharing this incredible recipe for Classic Salad Nicoise is a major reason for popping back from my hiatus, there’s more to it, really.

Mainly, I’m bored out of my mind.

I didn’t start out this way. Instead, I had BIG plans for my hiatus.–I was going to read a lot of books.  I was going to spend lots of time at the pool with the kids and enjoy lots of dinners on patios with Jeff, time with friends, basically, everything and anything I can think of that wouldn’t require documenting. I just needed a break from feeling like my whole life should be on display.

And I got one, for a little bit.

But then, Jeff and Connor went to Europe for their summer trip. We always knew Jeff was going to be the one to go, for practical reasons (according to Kenzie I’m the glue that holds the family together and they would fall apart if I was gone that long) as well as personal–this is an important father/son bonding expedition for the both of them. But watching them go still felt like a gut check and my world felt empty the first few days like I was walking around with a piece of my heart missing.

I rallied, though, working hard on patio refresh in 105-degree heat with the help of my incredible in-laws with the hopes of surprising Jeff with a new space to hang out. We went out to eat. My friend Megan came over for a quick happy hour catch-up.  My cousin was coming to stay for a good old-fashioned sleepover, complete with vintage movies (“Parent Trap”), and individual pints of ice cream. And then my other cousin and Aunt were coming to stay for a mini-family reunion the next day. Things were looking up.

Until Kenzie got COVID. (again)

Listen, it was bound to happen. This COVID strain is spreading like it’s no one’s business. And we weren’t exactly being cautious. But when that positive crawled across the test I felt the bottom drop out from my heart. No, it’s not her fault. Yes, we’re very lucky she does not have a serious case, just some sniffles and one day of a fever. But, dang, to realize that I was now going to be stuck at home with no friends, no cousins, no sleepovers, no nothing for the next few days while my better half cruises the Lucerne. That hit different.

So I tried to stay true to my hiatus. I read. I had a mild pity party. I called my mom and complained.

But at the end of the first day, I knew something had to give. The idea of a hiatus was only a good one when it included doing things that actually felt like living. And doing nothing, with no one, while quarantining was quickly leading to a mini-depression. I don’t watch tv and had already binged Stranger Things (the only show I like these days). I have read pretty much every book in my library at this point. And, honestly, if I didn’t do something to set my days apart, they were all going to blend into each other in one giant amalgamation of sadness.

So I decided to go back to work. Or, more accurately, I decided to tap into my creativity again. I have been unexpectedly gifted with one week of nothing–no carpool, no distractions, no interruptions. So what could be a negative if I was still on hiatus, I wanted to turn it into a positive space, a breeding ground for growth, writing, creating, and dreaming.

And that’s what I’ve committed to.

I have been writing a lot, journaling every day, and working on new pieces and parts of a special project I am launching with a friend of mine this fall (shameless plug). I have been creating recipe after recipe–this Classic Salad Nicoise, a Thai Basil Chicken (similar to this famous recipe, but easier), a delicious lasagna for the instant pot, and a cherry crumble that might just be my new favorite summer dessert. I’ve been trying to keep my garden alive, which has been a difficult endeavor in this 100-degree heatwave. And, I’ve been reading books to inspire my soul like “Find Your Unicorn Space,” and “Good to Great.” I’ve been waking up early and doing at least an hour of yoga and taking walks at night when it’s not 10000 degrees outside.

So, that’s where I am. The only thing I’m still sort of taking a hiatus from is social media. If I’m being honest, it fills me with way too much FOMO and can send me down a deep spiral when I see everyone and their mother on vacays and gathering with other humans, not within their nuclear family. But, other than that, my hiatus has been put on hold until I can actually LIVE life on hiatus.

And that’s ok. Because life is all about being flexible and going with the flow. And all things considered, I think I’m doing a pretty good job of making lemonade out of lemons. And for that, I’m pretty proud.**

Classic Salad Nicoise

One of the best things to come out of this non-hiatus hiatus has been the recipes rolling out of my kitchen. This beautiful Classic Salad Nicoise is no exception. Truthfully, this is a recipe I would probably not have created (or adapted) if Jeff had not been out of town. He is not a fan of tuna and would not appreciate this deconstructed salad. So I took advantage of his absence to make it and immediately fell in love, having it THREE times already since he’s been gone.

It’s just that good.

Now, if you go on Pinterest there are at least 1000 recipes for this salad. So I’m not really creating the wheel here, just sharing it. But, it’s one of those recipes that lends itself to interpretation and adjustments, and that’s just what I did. Here are a few notes on this one:

• Traditional Salad Nicoise recipes call for boiled potatoes. However, my personal preference is roasted as they have more flavor and a better texture. Feel free to substitute boiled if you’re a stickler for tradition.
• Using Tuna in Olive Oil is a must. It has so much more flavor. Drain it, but leave a little liquid in the can if you can. Trust me. It adds so much.
• Fresh Green Beans are preferred, but for this shoot, I could only find frozen steam-in-bag beans. They worked in a pinch, with only a slight difference. But fresh is better, if possible.
• I recommend doubling the dressing recipe, if possible. Use half when serving and save the rest for leftovers. The potatoes absorb so much while sitting, that you will want something extra to add. Plus, it’s delicious. So there’s that plus.
• Don’t love tuna? This would be amazing with salmon or even shrimp.

I also love how this recipe carries itself from lunch to dinner. It can be prepared in advance and served to a crowd and is just as good from the fridge as it is immediately after preparation. And it’s just a delicious, summer-friendly, recipe that WOWS with just a little effort.

Peace, love, and making lemonade out of lemons,

Meg

Classic Salad Nicoise

July 14, 2022

Print This

By: Meaghan Dawson

Ingredients

• 1 lb baby potatoes, red or yellow, halved
• 8 ounces fresh green beans, ends snapped and halved
• 1 pint cherry tomatoes, halved
• 1 can tuna in olive oil
• 2 eggs, hard-boiled
• 1/2 cup Kalamata Olives
• 1 tablespoon capers
• For the Dressing:
• juice of 1/2 lemon
• 2 teaspoons dijon mustard
• 1 cloves of garlic, minced
• 1/3-1/2 cup olive oil

Directions

• Step 1 Preheat the oven to 375 and line a baking sheet with parchment paper.
• Step 2 In a large bowl, dress halved potatoes with a generous drizzle of oil to coat and salt and pepper to taste.
• Step 3 Roast for 35-40 minutes or until slightly browned and crispy.
• Step 4 Set aside.
• Step 5 In the meantime, bring a medium pot of water to boil.
• Step 6 Add green beans and simmer for 3 minutes.
• Step 7 Remove beans with a slotted spoon and immediately drop them into a bowl of ice water to stop the cooking and keep them crisp.
• Step 8 To make the dressing:
• Step 9 Add garlic, dijon, lemon juice, and a healthy dose of salt and pepper to a bowl. Drizzle in olive oil while whisking until it’s the consistency you prefer.
• Step 10 To assemble the salad:
• Step 11 Arrange the tomatoes, tuna (slightly drained), potatoes, beans, and olives in rows.
• Step 12 Top the tuna only with capers.
• Step 13 Add, sliced in half, to the sides.
• Step 14 Drizzle entire salad with dressing and serve with any remaining on the side.
• Step 15 ENJOY!

Sharing is Caring

Facebook

Google

Twitter

Linkedin

Stumbleupon

Yummly