Nicoise Salad

We have the cutest little studio apartment in our backyard.  It's a single story, detached structure and it's vacant and ready for immediate occupancy.  The best part is that there is absolutely no charge for this adorably clean and cozy living space.  There's only one catch - the single door is very tiny.  About an inch and a half in diameter to be exact.😂  So if you are not a small bird - you won't be able to move into our backyard tiny house. 🐦

I hung this birdhouse up on our back porch a little over a year ago and I did everything that I could think of to encourage a couple of misplaced birds to take up residence.  Well, maybe not everything.  I did consider putting some worms on the front porch to entice potential renters and then I felt bad for the worms so I scrapped that plan. 🪱🤣  I did try and make the tiny house as appealing as I could though, but to no avail.  I had absolutely no luck finding a nice bird or two, to move in.🪺 

Fortunately, I have a view of our backyard tiny house from my kitchen window so I can keep an eye out for any potential occupants while I'm cooking.👀   And this week, I even took my Nicoise salad to the porch to eat so that I could watch for any birds who might be looking for a new home.  (I think I'm starting to see why there haven't been any birds brave enough to move into the watched house. 🤣)

Warm Spring days call for a delicious, protein filled lunch.  If you've never tried a Nicoise salad - here's your chance.  It's scrumptious and it's a great way to fuel up for my afternoon flower planting sessions.🌻  

Nicoise Salad
Vinaigrette
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 shallot, minced
1 teaspoon fresh thyme, minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon salt
1/8 teaspoon pepper

Salad
1/2 cup grape tomatoes, halved
1/4 teaspoon sugar
1/8 teaspoon salt
12 ounces small red potatoes
6 ounces green beans
3 Tablespoons olive oil
3 eggs
7 ounce pouch oil packed tuna, drained
2 Tablespoons Nicoise olives

Whisk together vinaigrette ingredients. 

Stir together tomatoes, sugar and salt.

Bring saucepan of water to a boil.  Add potatoes and 3 T. salt.  Cook 12-15 minutes. 

Use tongs to transfer potatoes to a board. 

Return water to a boil.  Add green beans and cook 4-5 minutes. 

Transfer beans to an ice bath with tongs, to cool. 

Flatten potatoes to 1/2" thickness.   Heat oil in skillet.  Add potatoes and cook 2-3 minutes until browned. 

Return water to a boil.  Add eggs.  Turn off heat.  Cover and cook 8 minutes.  

Season potatoes with salt and pepper. 

Drain green beans on paper towels.  

Divide tomatoes, tuna and beans between 2 plates.  

Transfer eggs to cold water to chill.  Peel and cut in half.   Place 3 halves on each plate.  

Divide potatoes between plates.  Drizzle each with 2 T. vinaigrette.  Sprinkle with olives. 

This recipe makes enough for 2 large salads.  I ate one for dinner and saved the second for my lunch the next day.  

Ciao!

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