I’ve been wanting to make this salad ever since Saveur sent me their Provencal menu. They send very enticing emails. It’s a terrific magazine, to which I’ve subscribed happily for several years.
I love beautiful food, so I was totally a sucker for this. After I saw the recipe, D and I were at Costco and caught sight of some Italian, oil-pack Tonno, and both knew we should buy it – this was my goal for it. I used half a can for the two of us, and the rest we will use in a re-run for lunch tomorrow, when the weather is likely to be just as hot. It’s pretty simple – just clean some stuff, boil some other stuff, cut up more stuff, and make a dressing.
For this version in particular:
I splurged on quail eggs – 10 of them for $1.99. We boiled them for 5 minutes, which turned out to be perfect. We used 5 of them for dinner.
I trimmed the haricots verts and cooked them 1 minute in boiling, salted water. For the “new potatoes,” I bought marble tomatoes, and cooked them, uncut, in the same water as the haricots, after I removed those. I halved these before plating. After removing the potatoes, I used the water again to cook 5 small, yellow beets, which I had peeled and quartered. These cooked I think 15 more minutes, but might have been 10.
D thinly sliced a couple of small radishes – one red and one white – and also halved the grape tomatoes. He split about 6 or 8 Nicoise olives. D bought two cucumbers at the Grand Lake farmers’ market today, which unfortunately were not terrific, but one was friendly and not bitter, so I sliced about half of that thinly for the salad.
The dressing was made per the recipe at Saveur, except that D used perhaps 1/4 tsp or slightly more??? salt to help grind the garlic in a mortar. He also did not measure the lemon, but used what seemed right.
The recipe suggests a rose’, and shows a Domaine Sorin, which shows they have good taste. However, D found two other wines to try – one from North Berkeley Wines’ recent sale, and the other from Berkeley Bowl – neither one expensive. I somewhat preferred the rose from the Bowl with this salad, but the NBW Trebbiano d’Abruzzo (Notari / Nicodemi) was quite intriguing and was interesting with the meal.