Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. This recipe appeared in Saveur Magazine’s June/July 2012 issue.
FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste
FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish
1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.
Recipe from “The Way to Cook,” by Julia Child
1 cup of cooked shelled shrimp
2 Tbs butter
Seasonings: salt, freshly ground pepper and a pinch of tarragon
¼ cup dry white French vermouth
A 9-inch prebaked pie shell
The custard: 3 large eggs blended with enough milk or cream to make 1 ½ cups
3 Tbs grated Swiss cheese (or more)
Preheat the oven to 375º F. Sauté the shrimp with butter and seasonings for 1 minute. Add the vermouth and boil rapidly for 30 seconds. Strew the shrimp and pan juices in the pastry shell. Pour in the custard to within ⅛ inch of the rim, and sprinkle on the cheese.
Bake 30 to 35 minutes in the preheated oven, until puffed and browned.