Confession: I am a food snob. For sometime I thought to be some sort of smarty-pants cook. You know those so called “foodies”-I am it. The ones that think they know everything and anything about food. The ones that know everyone and have connections with every restaurant that you’re SUPPOSED to know. I am it.
“Ohh…you don’t Batali, well you know, I just ran into him in New York, no biggie”. “Oh Puck, oh ya…I go to Spago all the time, no biggie, we know the Chef”.
“You only offer sparkling wine? Oh no, I only drink Champagne. You know, from France of course”.
I am a self-proclaimed snob. It’s out there. Sorry. Don’t hate me!
And to be honest, this Julia series is not making this any easier…it’s just enhancing my self-proclaimed cooking narcissism to a whole other level. And I am loving ever second of it.
And speaking of keeping it classy, Julia has done it again. Salad nicoise is one of my favorite salads to order out and is the first time I made it at home. Consisting of several elements, as many of her dishes do, they all come together to blend the perfect bite.
Use the best and freshest ingredients you can find for this salad, since each element shines just as bright as the next. I love the combinations of the salty and briny olives and capers with the warm potato salad.. Everything is just bright and beautiful.
Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
- 1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
- 1 cup fresh green beans, trimmed, blanched
- 3 or 4 fine rip red tomatoes,quartered and seasoned before serving (I used cherry tomatoes)
- 8 to 10 ounces oil-packed tuna, drained and flaked
- 2 cups French potato salad (recipe follows)
- 4 hard-boiled eggs, halved lengthwise
- 2-3 flat anchovy filets packed in oil
- 1/2 cup black Nicoise-type olives
- 3 or 4 Tbs. capers
- Olive oil for drizzling
- Salt and pepper, to taste
- 5-6 white potatoes, cooked to fork tender
- 1-2 Tb olive oil
- 1 Tb white wine vinegar
- Salt and pepper, to taste
- Flat leaf parsley, chopped
- Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
- Toss the green beans in a mixing bowl with a little olive oil and salt.
- Drizzle a spoonful or two of the dressing over the tomatoes.
- Season the tuna lightly with a spoonful or two of dressing.
- Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.
- Ring the salad with the eggs and anchovy.
- Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.
- Boil potatoes to fork tender.
- Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper, 1 Tb white wine vinegar and chopped parsley.