The square foot garden continues to be abundant!  Though I miss the convenience of cutting myself a salad of spring lettuces and spinach, our summer crop is delightful as well.

Salade Niçoise was the perfect summer meal to showcase these green beans straight from the vine.

This meal is great for a summer evening. We amended Julia’s recipe (see below for our version).

Happy Summer!

Salad Niçoise á la Julia

1. Hard boil some eggs -- place the eggs in a pan with enough water to cover them. Bring the water to a boil, then turn off the heat and let the eggs sit for 9 minutes. Place them immediately in cold water for a few minutes to stop the cooking.

2. Boil some red potatoes in salted water until they are soft (around 15 minutes?).

3. Blanch some trimmed green beans by boiling them in salted water for 4 minutes (until crisp tender), then immediately draining and placing in a bowl of ice water.

4. Make some vinaigrette – mash one clove garlic with 1/4 tsp salt in a mortar and pestle (or mince it). Combine in mortar and pestle (or by whisking) with 1/2 Tbs Dijon mustard, 2 Tbs balsamic vinegar, 1/2 cup olive oil, and freshly ground pepper (as well as the aforementioned salt, if whisking).

5. Mix some of the dressing with the green beans and potatoes.

6. Assemble a salad with the following ingredients:
-Lettuce leaves (Boston, Bibb or Romaine)
-Green beans
-Cherry tomatoes (halved)
-Black olives
-Eggs (peeled and quartered)
*Traditionally the salad also includes tuna as well – check out Julia’s version. We subbed marinated artichoke hearts but wouldn’t go to the trouble next time.

7. Top with vinaigrette, salt and pepper and enjoy!


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