D suggested finishing off that can of Tonno with another Nicoise.
Had more cooked beets in the fridge, and hard boiled eggs. I didn’t realize there were a few cooked beans left, so blanched (about 2 minutes b/c no further cooking in butter) the thin parts of some broccolini, and that turned out to be a great addition. Still had some salad turnips and radishes, some marble potatoes from a previous incarnation of the salad, a bit of cucumber, got some new cherry and other teensy tomatoes from Riverdog Farm today, scrounged enough basil from the garden, and found cleaned scallion bits in the fridge, still, also had a pile of Nicoise olives and two salt-cured anchovies. D made the dressing. I did the rest this time. Great salad. I think this depends strongly on the quality of the dressing, which is lemon, olive oil, Dijon mustard, shallots, salt and pepper. It was perfect this time 🙂
We had a CalStar Sauvignon Blanc in the fridge, so D suggested we have that. It’s a really good wine, but I like his Chardonnays better – more interesting wines. It went well with the meal, though Saveur’s suggestion of a rosen (this recipe is more or less from Saveur) is probably optimal.