Recipe #15: lazy distant cousin to salade niçoise

 This recipe is such a distant cousin to salade niçoise that if the two dishes wanted to get together and have offspring, they wouldn’t have to worry about recessive genes causing any congenital anomalies. 

I’ve just gotten into the habit of referring go any salad with lettuce, canned tuna, and vinaigrette as a fake salade niçoise. I have some more elaborate and slightly less lazy homages to the French salad coming in future posts when I have more ingredients, energy, and mobility. But don’t worry. I am not so ignorant in the world of international cuisine to think this, and my future renditions, are in any way real salade niçoise. But it’s vraiment bon et très facile! So allons-y!

Ingredients:


You can use any salad ingredients you have around. This is very basic because it’s all I’ve got today. And yes, that’s grocery store iceberg lettuce. Don’t be a lettuce snob. 

Directions:

Wash and dry your vegetables and chop into salad-appropriate sizes and toss into a big salad bowl:


Add a can of tuna packed in olive oil with all of its olive oil (if you’re not using tuna in olive oil, drain the tuna well and add olive oil)as well as a few shakes of red wine vinegar:



Look at that action shot above!

Add salt and pepper to taste:


Toss everything to combine and distribute the oil, vinegar, salt and pepper. Serve to yourself in the big salad bowl:


I’m enjoying my fake and lazy salade on the deck so I can enjoy my big salad and simultaneously marvel at the healing powers of Nature.

Comments

Post a Comment

Popular posts from this blog

Recipe #1: rice and beans and cheez

Image
Hello hungry readers! Welcome to my lowbrow recipe collection. Here you will find my favourite tasty treats—all of which are my own inventions, or highly modified versions of classics made with my own rubbishy spin.  Let’s start with this fan favourite: beans and rice and processed cheez. I invented this dish when I was a young, poor university student. I was living away from my parents for the first time and rooming with my friends. This dish met the student criteria of cheap und gut. I thought it was such a weird and lowbrow and rubbishy dish that my housemates would leave it alone and it would be all mine. Unfortunately, they all tried it and loved it… as did their visiting friends and partners.  One of my housemates urged me to up my game and stop using the cheapest processed cheez. She urged me to switch to a slightly higher-brow product: the gourmet “Ingersoll” processed cheez. I did use Ingersoll in this dish for years, and it was a game changer. Unfortunately, Ingersoll doesn’t
Read more

Recipe #2: Miso soup with rice for dodgy tummies

Image
 Today’s recipe is a perfect lunch for when your stomach is a bit off, and it’s simple and easy to make, even with a broken ankle. Should that be your situation. Hypothetically. Ingredients: Directions: Because we are down and out, what with our GI distress and possible additional lower extremity injury, let’s make things as easy as possible and use the rice cooker. Today we’re going to make some converted white rice. White rice is our choice for settling our dodgy tummies today. Let’s save the high fibre brown rice for another occasion/ailment, such as a cold or flu. Let’s follow the directions on the package to make our perfect rice every time. 1 cup rice to 2 cups water in the rice cooker. Don’t forget to plug it in and turn it on! We’ve made those mistakes before, haven’t we? When the rice is done, start making the miso soup—directly right in the bowl! It couldn’t be easier! Spoon a spoonful of miso paste into your bowl and heat up some water (about 500ml) in a kettle but just belo
Read more

Recipe #4: basic black beans

Image
  Today we’re going to make basic black beans, which are an incredibly versatile base for many Tex and/or Mex style dishes. Making a big batch of beans means lots of easy meals in the days ahead with the leftovers and the addition of some two dimensional corn-based products. More on this in future recipes! I’m sure I didn’t actually invent this recipe per se , but I can’t remember how or when I learned this particular combination of ingredients and method of preparation. It is probably a composite/bastardization of multiple other real recipes, pared down to the minimal amount of time, energy, and ingredients necessary to make it still taste good. And isn’t that what rubbishy cookery is all about? Ingredients: Don’t panic about the Instant Pot! I am only using it because I have one. I used to make this exact recipe on the stovetop for decades before I got an Instant Pot. Yes, decades. I’m that old. Directions: Chop up your onion (or in my case, half onion because it was quite large) int
Read more