Post by Happygoin on Aug 9, 2007 7:59:54 GMT -5
This is my latest favorite summer dinner. The original recipe was from Gourmet or Bon Appetit, but I've tweaked it a little and it's really nice.
3# red potatoes; either small ones halved or larger ones cut in
fourths or even eighths
Half a head of cauliflower cut into bite-sized florets
Half a pound of green beans, cut into bite-sized pieces
Kalamata Olives (pitted, unless you have a crush on your dentist)
Capers
Cherry Tomatoes
One can of best quality tuna canned in olive oil (I like Ortiz Bonita
del Norte which is expensive but really worth it)
Chopped parsley
Chopped tarragon (optional)
4 T champagne or white wine vinegar
1 t Dijon Mustard
1 or 2 cloves of garlic, minced fine
1 shallot or small red onion, minced fine
1/2 t sugar
salt & pepper to taste
1/2 cup extra virgin olive oil
Vinaigrette: Whisk together the vinegar, mustard, sugar, garlic, shallot/onion, salt & pepper. Slowly whisk in the olive oil, to form a vinaigrette. Set aside.
Have all vegetables cut and ready to cook. Steam the cauliflower in SALTED water. When very tender, but not falling apart, put it in a large bowl and add a little vinaigrette to moisten. Steam the green beans. When tender, add to the cauliflower. Stir to moisten with the vinaigrette. Season with salt and pepper. Steam the potatoes. While the potatoes are steaming, add the capers, tuna, tomatoes, and olives to the cauliflower/green beans mixture. Stir gently to combine. When the potatoes are very tender, add to the mixture and add remaining vinaigrette. Add chopped parsley and tarragon. Season with salt and pepper.
This is wonderful served warm or at room temperature. I let it sit after making it for about an hour to cool a bit. It's even better the next day. The original recipe had cherry tomatoes and hard boiled eggs, but I don't enjoy either in this salad. Feel free to add them if you like. I hope you all enjoy it as much as I do.
3# red potatoes; either small ones halved or larger ones cut in
fourths or even eighths
Half a head of cauliflower cut into bite-sized florets
Half a pound of green beans, cut into bite-sized pieces
Kalamata Olives (pitted, unless you have a crush on your dentist)
Capers
Cherry Tomatoes
One can of best quality tuna canned in olive oil (I like Ortiz Bonita
del Norte which is expensive but really worth it)
Chopped parsley
Chopped tarragon (optional)
4 T champagne or white wine vinegar
1 t Dijon Mustard
1 or 2 cloves of garlic, minced fine
1 shallot or small red onion, minced fine
1/2 t sugar
salt & pepper to taste
1/2 cup extra virgin olive oil
Vinaigrette: Whisk together the vinegar, mustard, sugar, garlic, shallot/onion, salt & pepper. Slowly whisk in the olive oil, to form a vinaigrette. Set aside.
Have all vegetables cut and ready to cook. Steam the cauliflower in SALTED water. When very tender, but not falling apart, put it in a large bowl and add a little vinaigrette to moisten. Steam the green beans. When tender, add to the cauliflower. Stir to moisten with the vinaigrette. Season with salt and pepper. Steam the potatoes. While the potatoes are steaming, add the capers, tuna, tomatoes, and olives to the cauliflower/green beans mixture. Stir gently to combine. When the potatoes are very tender, add to the mixture and add remaining vinaigrette. Add chopped parsley and tarragon. Season with salt and pepper.
This is wonderful served warm or at room temperature. I let it sit after making it for about an hour to cool a bit. It's even better the next day. The original recipe had cherry tomatoes and hard boiled eggs, but I don't enjoy either in this salad. Feel free to add them if you like. I hope you all enjoy it as much as I do.
Let the riot begin! LOL - 
hahahha