It has come to my attention that, since I started food blogging, I have gained ten pounds. Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week. This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.
Have you ever gone to a Japanese restaurant and ordered chicken katsu? It usually comes with a small salad topped with a sweet, creamy dressing. What I’ve done here, you see, is put the chicken directly on the salad, and then taken some liberties with the ingredients. The end result is a sophisticated main-course salad suitable for a fork or chopsticks.
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.
