EatinEatOut : Summer 2012
WWW.EATINEATOUT.CA 41 Niçoise Salad VINAIGRETTE: Preheat oven to 375˚F. Slice top off head of garlic to reveal the cloves. Drizzle cloves with a generous glug of olive oil. Wrap garlic in foil and bake, cut- side up, until tender, 25-30 minutes. Remove from oven, open foil and let cool for a few minutes. Squish cloves out of their skins and into a blender or food processor. Add the vinegar and mustard, cover, and blend until smooth. With machine on low, slowly pour in ½ cup of olive oil, blending until smooth. Season to taste. SALAD: Bring potato pieces to boil in a large pot of cold, salted water. Once boiling, reduce heat to a simmer and cook potatoes until nearly tender when stabbed with a fork, 10-15 minutes. A few minutes before potatoes are tender, add green beans to the pot and cook until tender but still crisp, about 3 minutes. Remove beans from pot and run under cold water for 30 seconds. Pat dry. Once potatoes are tender, drain and pop into a large bowl. Add green beans, tomatoes, arugula, olives, onion, basil, and 1/4 cup of vinaigrette. Toss, taste and season with salt, pepper and additional vinaigrette as needed. Top with eggs, cheese and one last drizzle of vinaigrette. Serve warm. Serves 2 mains or 4 sides. 1 whole head of garlic, skin on 4 tsp white wine vinegar 1/2 tsp Dijon mustard 1/2 cup extra virgin olive oil 3/4 lb baby potatoes, cut into 1-inch chunks 2 handfuls of green beans, ends trimmed 2 large tomatoes, cut into thin wedges 1 cup packed arugula cup black olives, pitted and cut in half 1/4 cup red onion, thinly sliced 2 tbsp fresh basil, chopped 2 hard boiled eggs, peeled and quartered ¼ cup of blue cheese, crumbled epper As FoodHappy's Big Cheese, I'm on a mission to make awesome food accessible. Whether it's through step-by-step recipe photos, handy cooking tips, or in-depth looks at amazing ingredients, I'm out to help you make simple, standout food from scratch -- with ease. Wondering how to make a week's worth of amazing oatmeal or why plain yogurt is the way to go? FoodHappy is the place to be! And while all of my recipes are vegetarian, they're designed to satisfy everyone at the table. This summer, I'm blogging from Italy, where fresh produce is front and centre. Join me for lots of Mediterranean-inspired recipes, like this super-satisfying Niçoise salad. It makes for a perfect summer lunch, wherever you are in the world! foodhappy.ca foodhappy.ca will be in our FOOD BLOG SPOTLIGHT June 11. Go to www.eatineatout.ca that week, to get her recipe for Cheesy S'mores.