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A bright, delicious taste of the Mediterranean

by CATHY POLLAK Tribune Media Services | April 19, 2012 at 3:41 a.m.

— It’s spring, and soon all the beautiful produce will start showing up at the market.

This salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning buffet.

Did I mention there are potatoes in here?

Yes, potatoes in salad withgreens. It’s a bonus.

This salad is full of flavor, a lovely taste of the Mediterranean.

It pairs fabulously with a crisp white wine.

Don’t shy away from the anchovy paste; it gives distinctive flavor without imparting a fishy taste.

This salad is truly a meal in itself and tastes wonderful with some crusty breadas a sidekick.

FARMERS MARKET NICOISE SALAD Serves 5 Ingredients: 1 1/2 pounds small red potatoes 4 large eggs 1/4 pound green beans, stemmed 2 boneless, skinless chicken breast halves, seasoned with salt and pepper 1 pint grape tomatoes, halved1/2 cup nicoise or kalamata olives, pitted and halved 1/4 cup capers, drained For the vinaigrette: 1/4 cup fresh lemon juice 2 tablespoons minced fresh tarragon 1 tablespoon shallot, minced 1 tablespoon Dijon mustard 2 teaspoons anchovy paste 1 teaspoon honey 2/3 cup extra-virgin olive oilSalt and pepper to taste Directions:

Boil potatoes until done andhard-cook eggs. Plunge both into ice water to cool; drain.

Slice potatoes 1/4 inch thick. Chop eggs for garnish and set aside.

Blanch green beans for 5 minutes. Plunge into ice water to cool; drain and set aside.

Sauté chicken in oil overmedium-high heat until cooked through (about 8 minutes per side). Cut into 1/4-inch-thick slices.

Prepare tomatoes and olives.

Whisk first 6 vinaigrette ingredients together in a small bowl. Whisk in olive oil slowly to blend. Season to taste.

Combine potato slices, green beans, sliced chicken, tomatoes, capers and olives in a large bowl.

Drizzle with vinaigrette and toss lightly to coat.

Transfer salad to a platter and garnish the top of the salad with egg.

Cathy Pollak operates a vineyard and winery in the Willamette Valley of Oregon, blogs at noblepig.com and often writes for One for the Table, Amy Ephron’s online magazine that specializes in food, politics and love. Go to www.oneforthetable.com.

River Valley Ozark, Pages 63 on 04/19/2012

Print Headline: A bright, delicious taste of the Mediterranean


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