Tuesday, November 29, 2016

Vegan Salade Niçoise

It's been a month of bad news on every possible level: personal losses, professional disappointments, you name it. To keep our spirits up, we're trying to eat healthy and well, and today I was inspired to put a little French elegance into our dinner with this simple version of a salade niçoise. The components of this nice composed salad are easy to make and a breeze to assemble.

I'm not particularly in love with the pre-made fake tuna product we used, Vegan Toona, and next time I make this recipe I'll make a chickpea substitute from scratch (this recipe looks intriguing.) But let's discuss the different components.

Ready-made stuff you'll need include cherry tomatoes (colorful ones are especially fun,) Persian cucumbers, tiny radishes, and good olives (not the nasty canned stuff.)

You'll also need tiny waxy potatoes--we used red and purple--which you can bake for about 20 mins. at 350 degrees, and green beans, which you'll steam or pressure-cook (I do it for 1 minute in the Instant Pot on high pressure) and, when still crunchy, drop immediately into ice water.

Another component is my beloved tofu eggless salad, which I made this time with olives in lieu of pickles, lots of green onion and parsley, and some kala namak salt for extra egginess.

And finally, Toona is sorta good if drenched in fresh lemon juice and mixed with some thinly minced green onions.

After organizing all the components on the plate, drizzle them with olive oil, balsamic vinegar, and Herbs de Provence.



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