Nicoisesque Salad

Another week, another stellar CSA box from Golden Earthworm. As soon as I heard that we would be getting potatoes, green beans and lettuce, a “Nicoise” lightbulb went off in my head. Traditional Nicoise salads have tuna, potatoes, green beans, hard boiled eggs and anchovies. But I like to make mine with sardines, and we were out of anchovies (pretty wild since we always have a huge amount in the pantry, but we haven’t gone grocery shopping in a while since we get all our produce from our CSA!). Plus, after the semi-mishap last time, I wanted to give the egg-poaching another try, so instead of hard-boiled, I poached.

Nicoisesque Salad

• Lettuce
• Potatoes (small, red or yellow skinned varieties work best here)
• Green beans
• Canned sardines
• Egg
• 1 T white vinegar
• Salt
• Olive oil, balsamic and Dijon mustard for salad dressing

1. Wash and spin dry lettuce
2. Cut the stem end off the green beans and cut the potatoes into similar-sized pieces. Prepare a medium-sized pot with a metal steamer basket, and fill with 2-3 cups water. When the water is boiling, place the potatoes in the pot, cover and cook for 8-10 minutes (the time will depend on the size) . When the potatoes are just tender,  put in the green beans, and steam for an additional 3 minutes.  Then turn off the burner and plunge the green beans into ice water to stop cooking.
3. Meanwhile, poach the egg: Heat 4 inches of water in a small pan. When the water boils, add the vinegar and salt and turn heat down to low, so that the water is just barely simmering. Crack an egg in small bowl and gently slide the egg into the water. With a slotted spoon, gather up the white by pushing it towards the yolk. Do the same with the other egg. Set a timer for 4 minutes. The egg is perfectly cooked when the white sets and the yolk is still runny; cook longer for a harder yolk, or shorter if you like it mad runny. When done, remove from water with slotted spoon or spider, and drain on a clean kitchen towel.
4. Mix 2 T balsamic vinegar, 4 T olive oil and 1 teaspoon dijon mustard.
5. Arrange everything on a large plate and drizzle with the vinaigrette.

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