Salade Niçoise

A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Ingredients:
¾ pound green beans, trimmed
1 pound fingerling potatoes
½ shallot, chopped
2 cups cherry tomatoes
4 cups salad greens
2 (6-7 ounce) cans tuna in olive oil
½ cup Niçoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, chives and Mentuccia Romana
2-3 teaspoons capers, drained and rinsed
F&L Niçoise vinaigrette

Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.

2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.

3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.

4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.

Summering in France Recipes

Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, heirloom tomatoes and mini Romaine lettuce, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both local and imported ingredients to create your own version of the famous salad, plus summer berry jam, a crisp Sonoma Rosé, Pain au Levain baguette and our housemade galette dough to whip up a lovely peach-kissed dessert.

Here are a few recipes ideas for the week:

Salade Niçoise
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to salads, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.

Roasted Cipollini Onions
These tender little onions are fabulous served atop grilled chicken, steak or bratwurst.

Garlic & Ginger Green Beans
This zingy preparation will soon be a new favorite.

Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.

Summering in France Recipes

recipes-july-14-2016-archived

Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce, creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local and imported ingredients to create your own Northwest version, plus a plethora of summery herbs and fruit, Pain au Levain bread and our housemade clafoutis batter for use in a lovely cherry-kissed dessert.

Here are a few recipes ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or with a fried egg served on top.

Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custard-like batter, all baked to golden-brown perfection.

Maple Blueberry Butter
Transform traditional waffles or pancakes with a pat of this seasonal butter.

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