Friday, June 15, 2012
Another Julia classic and recipe number 4 in the JC100 event. Julia writes "A bountiful arrangement in bowl or platter is so handsome to behold that I think it a cruel shame to toss everything together into a big mess. A careful presentation means more work, but it's easily manageable when you ready each of the numerous ingredients separately, which you can do well ahead. Season each just before assembling and serving, and you will have the perfect Salade Nicoise."
Salase Nicoise traditionally contains fish, potato, beans and eggs. Julia has a great detailed description of how to prepare frenched green beans, preparation of the salad greens, and recipes for French and American potato salad. All can be found in her book The Way to Cook.
I decided to alter the salad a bit and use some kale I had on hand. I then sliced up and seasoned some sweet orange pepper, teriyaki tofu, boiled up some eggs and created a simple sauce consisting of equal parts olive oil mayo and dijon mustard to apply to each egg topped with a dot of sriracha! Simple and not really close to Julia's salad, but the idea of creative arrangement carried through to my ingredients!
Sauteing the kale:
1bunch of kale, cut or 1 bag of kale pre-cut
2 cups chicken or vegetable stock
2 tablespoons canola oil
Add oil to saute pan set to medium heat. Add kale, season with salt and pepper. Saute for a few minutes until the greens are wilted. Add stock and let simmer for a few minutes. Remove from heat and plate.
Arrange ingredients in any way you like. Drizzle with you favorite dressing. I used balsamic vinaigrette.
This is the season for salad. Have fun and be creative!
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.