Reposted from May 2014 with updated introduction.
I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which hadn’t been on since yesterday) was 83 degrees. Granted, it’s Mississippi so the water pipes are buried about 4″ deep, but that’s how hot it’s been. Hot enough to keep the water temperature above the morning air temperature.
Today is Marica Cooks Tuesday. It’s salad time! I’m making a meatless version of Salad Nicoise as a side to the spinach crepes. As I say below, it’s the vinaigrette that holds everything together.
From five plus years ago, a classic recipe.
This recipe calls for “2 quarts torn, mixed salad greens” which we have times infinity -1. (Because it’s nonsensical to multiply infinity. We have a lot of lettuce.)
It is the vinaigrette that holds everything together. So it’s not so much a recipe for a salad as it is an inspiration. Note the carrots– nowhere to be seen in the recipe- but I pulled them and marinated them. Two weeks from now– after this evening’s rain– the canned beans will be replaced by fresh.
3/4 C salad oil
3/4 C tarragon white wine vinegar
1/4 C chopped green onion
2 T snipped fresh parsley
2 t salt
1 t dry mustard
1 t sugar
1/2 t tarragon crushed
16 oz. can cut green beans, drained
2 quarts torn, mixed salad greens
2 tomatoes, sliced
2-3 hard cooked eggs, cut into wedges
6 1/2 oz can white tune, drained
3-4 anchovy fillets, drained [OMIT]
3-4 slices salami or summer sausage, cut into strips
1/2 C ripe olives
1 C tiny whole pickled beets, drained.
Combine first nine ingredients in container with tight cover. Shake well. Pour 1/2C over beans. Marinate 1 hour, chilling thoroughly. Toss salad greens with enough dressing to coat; place on large platter; drain marinated beans, arrange on salad greens with remaining ingredients.
TIP: Select a combination of 3 salad greens from…
[That’s not a problem!]
Capers, artichoke hearts, green pepper strips or strips of boiled ham are also good in this salad.
Serve with Dilly Bread.