Walk into the Lite!

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I think we're all still feeling "full" from the holidays, and even if we weren't, this classic salad is really delicious and is perfect for any kind of weather we are experiencing.....Great food is Great food! I have been writing about more "comfort foods" because of the time of year, but let's start lightening up what we make and eat and get ready for swimsuit season???  No, well okay, it was just a thought  LOL!

Salade Niçoise

Serves 4

Total time:  30 minutes

Ingredients

Salad Nicoise

16 oz of tuna tinned in olive oil (high quality; albacore is nice)

8 salted anchovies, excess salt rinsed off

3/4 oz of black olives

4 eggs, soft-boiled

8 radishes, cut into quarters

14 oz of cherry tomatoes

8 oz of salad leaves (your favorite mix..Melange)

1 bunch of spring onions, finely sliced

2 heads of baby gem lettuce

1 celery stick, sliced

1/2 cucumber, sliced

1/4 bunch of chives

Sauce Verte

1  lb of zucchini

1 garlic clove

1 bunch of basil

1/2 bunch of parsley

3 tbsp of olive oil

1 tbsp  of sherry vinegar

Dressing

3 oz of extra virgin olive oil

1 1/2 oz of cherry tomatoes

2 tbsp of balsamic vinegar

1 garlic clove

salt

black pepper

Sauce Verte

Cut the zucchini in 4 lengthwise and remove the seeds. Peel the garlic, pick the basil and parsley leaves and set aside.

Bring a large pan of salted water to the boil, lower in the courgettes, herbs and garlic and cook until tender, for around 3 minutes. Strain and refresh in a bowl of iced water.

Drain the zucchini and herbs well, ensuring you remove as much water as possible. Place in a blender, add the olive oil and vinegar and blend until smooth. Adjust the seasoning with salt and pepper and blend again. Set aside until ready to use.

Dressing

Crush the cherry tomatoes and garlic cloves with a pestle and mortar, then add the oil and balsamic vinegar slowly, using the pestle and mortar to mix and emulsify. Season with salt and pepper and set aside.

Salad

In a large salad bowl, mix together the anchovies, tuna, olives, tomatoes, spring onion, cucumber, celery, radishes, lettuce and salad leaves. Place quartered soft boiled eggs on the salad.

Drizzle a little of the salad dressing over the top, adding more if you feel the need. Serve with crusty bread.

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