Salad Nicoise (esque) – Version Two

Okay.

So tonight’s off-the-cuff dinner went as follows:

~*~

INGREDIENTS
14 very-baby potatoes, halved
6 asparagus spears, cut into one-inch lengths
6 bocconcini balls, cut into sixths
4 chunks of marinated artichoke heart, diced
3 cocktail tomatoes, cut into eighths
1 tin of lemon-marinated flaked light tuna
1 mild Italian sausage (already cooked), split length-wise and cut into thin rounds
2 tbsp white onion, diced
1 tsp grainy mustard
1 tsp butter

DIRECTIONS
1) In the bottom of a steamer-style double-boiler, boil the baby potato halves until they are easily pierced with a for – about 10 minutes, probably

2) In the top of the steamer-style double-boiler (or in a sceive set over the potatoes, with a lid on top of everything – which is what I did), steam the asparagus pieces – call it 3-5 minutes (remove when bright green, and continue boiling the potatoes for the full 10 minutes)

3) While the potatoes and asparagus are cooking, prep the artichoke hearts, bocconcini balls, onion, and cocktail tomatoes

4) Remove the asparagus from the heat, and continue cooking the potatoes

5) While the potatoes finish cooking, prep the sausage and toss it in a frying pan with the butter

6) Allow the sausage piece to heat through (about 2 minutes, tops)

7) Remove the sausage from the heat

8) When the potatoes are done, drain off the water, but keep the potatoes in the pot

9) Add the grainy mustard to the potatoes and swirl everything around in the pot until the potatoes are well-covered

10) Evenly divide the potatoes into two bowls (or onto two plates, if you prefer)

11) Heap the bocconcini, onion, artichoke heart pieces, asparagus, on top of the potatoes

12) Evenly divide the lemon-marinated tuna between the two bowls

13) Add the tomatoes and sausage pieces

14) Serve and enjoy

~*~

Salad Nicoise is a good one because, even though all the layering and different components can come across as time-consuming, it acutally works really well as a prep-it-in-fifteen-minutes kind of meal, and it uses up leftovers and miscelaneous “what do I have in the fridge” ingredients really well, too.

Personally, I’d have been really happy if I’d had just a little sour cream to add to this one but, beyond that, it worked out really well and was very tasty. πŸ™‚

I think we’ve got about one more two-person meal that we can get out of our bunch of local asparagus. Between that, the last of the beets, the baby potatoes, and the dandelion greens outside the door… I think we can hold off grocery shopping until the weekend. πŸ™‚

TTFN,
Meliad the Birch Maiden. πŸ™‚

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