This is my favourite way to toss together the amazing flavours of a Niçoise salad and skip the traditional fussy arrangement of the ingredients. My kids aren’t big fans of visible anchovies and don’t know that they’re hidden in the powerfully flavoured dressing loaded with tangy lemon, bright parsley and aromatic basil. They just know they love this salad and I love that it’s a whole meal in a bowl!
Yield: Makes 6 to 8 mains or 8 to 12 sides
For the salad
1 pound (450 g) of baby potatoes, halved
1 pound (450 g) of green beans, ends trimmed and halved
1 pint (500 mL) of cherry tomatoes, halved
1 large cucumber, cut in half lengthwise then into slices
1 red onion, thinly sliced
2 cans (6 ounce / 170g each) of tuna, preferably solid or chunk
1 cup (250 mL) or so of your favourite Kalamata style black olives, pitted
The leaves from a large bunch of fresh basil
For the dressing
1/2 bunch of parsley, leaves and tender stems
1/4 cup (60 mL) of extra virgin olive oil
The zest and juice of 2 lemons
A 2-ounce (55 g) can of whole anchovies
2 tablespoons (30 mL) of Dijon mustard
2 tablespoons (30 mL) of honey
2 cloves of garlic, smashed
Bring a large pot of salted water to a full, furious boil. Slip in the potatoes and cook them until they’re almost tender, 10 minutes or so. Add the green beans and continue simmering until a fork easily pierces the potatoes and the green beans have brightened without softening, 3 or 4 minutes longer. Drain the potatoes and green beans and spread them into a single layer on a baking sheet and cool in your fridge.
Craft the dressing while the potatoes and beans cool. Toss the parsley, olive oil, lemon juice and zest, anchovies and their oil, Dijon mustard, honey and garlic into a food processor or blender and purée until smooth.
In a large salad bowl, combine the potatoes, green beans, cherry tomatoes, cucumber, red onion, tuna, olives and basil. Pour the dressing over the salad and toss until it is lightly coated and well combined. Serve and share.
One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple puréed soup. They’re a time-honoured and super-simple way to get a whole lot of vegetable flavour on the table in a hurry – maybe even hide vegetables from finicky eaters. This one was custom created by Health Minister Terry Lake with Chef Michael Smith’s coaching!
I will admit that I was not a big fan of brussels sprouts as a kid but now that I’ve discovered pan-roasting I’m seriously hooked on them. This easy method is by far my favourite way to cook them. They’re so durable that you can easily caramelize them as they cook through. In this recipe they’re deliciously joined by bright orange and crunchy cashews.