Rubbishy Cookery

  As mentioned in a previous rubbishy post (see Recipe #15), I love a good authentic  salade niçoise… but this is not that. Like Recipe #15, this recipe is a salad that has been inspired by salade niçoise, but like all salads I create containing vegetables, canned tuna, and a passable vinaigrette dressing, that maketh not une vrai salade niçoise. But this one is, dare I say, closer to the mark? Ingredients: Note the two main additions to this version: a hard boiled egg and some leftover cold boiled new potatoes. There is also the addition of grainy mustard for the vinaigrette. We are still using iceberg lettuce so just be cool with it, okay? Directions: Wash and dry and cut up all the vegetables and add them to the salad bowl.  Cut up the hard boiled egg and cold boiled new potatoes and add them to the bowl. Add the tin of tuna with its olive oil: I mix the vinaigrette directly into the salad by adding a squeeze of grainy mustard, a sprinkling of red wine vinegar, more ol...

 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...

  I honestly thought I had invented this recipe because it fell into the category, to my mind, of “who else but me would eat this?” (See recipe #1 as well) A quick internet search proves me wrong. The World Wide Web of food blogs is positively silly with versions and variations of this exact dish. I’m going to allow it here because (a) I thought I had invented it, which is philosophically equivalent, if not actually equivalent, to my having invented it and (b) it’s my recipe blog and I can break my own rules. Also, my blog has no ads, no affiliate links, no professional photography of myself looking fabulous to distract the reader, and no readers. So let’s get on with it. Ingredients: Note that I am using gluten free bread, which is optional but not necessary unless you, too, have a medical reason to do so. You can obviously also use prepackaged pre-made croutons, making this dish even quicker and easier. Note also that I am using canned tuna in olive oil. This is also completely o...