I really love playing host, but let’s face it, some nights I just want to keep things simple. Here’s a great menu for a casual evening among friends, where we’ve put down our saffron and beurre blanc and picked up only the most basic ingredients: salt, pepper and olive oil. You’ll be amazed at how satisfying such an elementary meal can be.
I love me some niçoise. Most people are a little shocked the first time they encounter this salad. In the traditional preparation, lightly seared tuna is served on a bed of butter lettuce with hard boiled eggs, steamed green beans and potatoes. To a newcomer, it might appear that the salad is actually three or four different dishes, haphazardly confined to a undersized plate. However, the niçoise is no consequence of inadequate dishware – to the contrary, it is a delicate balance of fat, acid, crunch and tenderness. My composition honor’s the spirit of it’s ancestor, it just costs less.
Funny story… I prepared this “salad” for an elaborate, multi-course dinner party. Halfway through chopping the beets, I realized that I forgot to buy lettuce! My little oversight turned out to be quite an elegant first course. Try this one out next time you have guests over – just don’t forget any other ingredients!
