SALADE NIÇOISE

Per Nana~
This is a recipe that I was looking forward to making. There is absolutely nothing in it that I do not like, including anchovies. However I did not know that there was such a thing as a niçoise olive, which is only grown in the area of the Cote d'Azur on the French Riviera, but I came across some at the salad bar in Wegmans. I was actually going to substitute some Kalamata olives instead.

I used the baby Yukon gold potatoes rather than the fingerling because the fingerling came in all colors. Somehow, purple potatoes did not appeal to me. After I assembled the salad I dressed it with a vinaigrette using oil from the California Olive Ranch, which had an oil tasting presentation at the IFBC. It is a tasty oil and it blended nicely in the dressing. Hubby and I both enjoyed this for dinner and will definitely make this recipe again.

I just want to add that Tricia, our friend Patty (www.Pattysfood.com) and I attended the "Lo Salt" product session at the conference and it was very interesting. It is a Scottish company that now holds quite a bit of the UK salt market, as it was introduced there in the early 80's.  They are now expanding into the US. The product has 66% less sodium than regular salt and the taste is great. Today I switched the salt in our shaker and hubby never noticed the difference. 
Per Tricia~

This was a delight because it reminded me that I need to change up the usual salads I make, and that even items usually on hand can make a big difference. I am familiar with the veritable salad Niçoise but can't think of the last time I prepared one at home.

You can look thoroughly at the photos but you still won't find an anchovy. Sorry but I just don't care for them. I tried to "dig deeper" and try something new by venturing into what was described as outstanding sushi at the IFBC. As wonderful as it was, two bites was enough. I was just not a fan of the texture but I consider my effort to expand my horizons to count for the next few recipes that include items on my do-not-call list...starting with anchovies :) 

Dorie's Nicoise salad recipe got two thumbs up in our house. Hubby and I both loved it. A repeat for sure, and I will also be using her vinaigrette recipe more frequently too.

PS- I also enjoyed the LoSalt presentation (www.losalt.com)and have been using the samples they gave us for all my cooking. The taste is wonderful and after hearing the presentation from their sweet rep (with the distinctive Scottish accent), I find this an easy way to do something good for our health. 

Happy French Friday !