Anna Sultana’s Roasted Garlic Hummus, Salad Dressing and Onion Spread

We’re now officially having another cold January here in Manitoba.

The temperature is hovering at minus 30º C.

With the windchill it’s feeling like minus 40º C.

Yeah… that’s cold.

We were kidding ourselves back in December when we thought we were going to enjoy a mild winter during the start of 2016.

Well, Winnipeggers can dream, can’t we?

I recently posted the recipe for Roasted Garlic and Roasted Garlic Butter.

The butter isn’t the only thing you can make with roasted garlic.

Here are three more recipes.

But feel free to experiment and create a new family favourite!

Hints:

Don’t store any of these garlic recipes in plastic containers.

The scent tends to linger.

The amount of garlic cloves in the recipes is just a suggestion.

If you'd like a milder or stronger flavour, no problem.

Just use less or more garlic.

The roasted garlic gives the hummus and dressing a sweeter, milder taste than hummus made with raw garlic.

The kiddies might like the gentler garlic flavour with their fresh veggies. 

The mashed roasted garlic paste can be refrigerated in a jar with a tight-fitting lid.

Or frozen, if you’ve made more than you can use in a couple of weeks.

Roasted Garlic and Onion Spread is good served with cheese and crackers.

Or spread it on bread for sandwiches.

It’s particularly good with a Panini or in a grilled cheese sandwich.

You can also use it on garlic bread, garlic toast, bruschetta, crostini and canapé.

Freeze any Roasted Garlic and Onion Spread you’ll be storing for over a week.

                        Roasted Garlic Hummus 

Place in a blender

1 can (19 oz / 540 mL) chickpeas, drained and rinsed

1/3 Cup olive oil

1/4 Cup lemon juice

3 Tablespoons water

3/4 teaspoon salt

1/4 teaspoon pepper

Pulse until smooth. 

Add by squeezing out into the blender

4 to 8 roasted garlic cloves 

Purée until well combined. 

Transfer to a serving dish.

Sprinkle over hummus

1/4 teaspoon paprika (optional)

Serve it with crackers and vegetables.

                        Roasted Garlic Salad Dressing

For the Roasted Garlic Paste:

Squeeze into a small jar with a tight fitting lid the cloves from

8 whole roasted heads of garlic

Mash gently with a fork.

For the Dressing:

In a small jar with a tight fitting lid combine

1 teaspoon roasted garlic paste

1 teaspoon honey or sugar

1 Tablespoon vinegar

2 Tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Close the jar and shake vigorously or stir with a fork.

                        Roasted Garlic Onion Spread

Peel, roughly chop and place in blender

2 large sweet onions

Pulse until finely chopped.

Place in a medium saucepan 

2 Tablespoons extra virgin olive oil

2 Tablespoons butter

The chopped onions.

Cook over medium high heat for 5 minutes, until soft. 

Add by squeezing out into the pan of chopped onions

2 - 3 heads of roasted garlic

Cook for another 10 - 15 minutes, or until the excess moisture starts to cook off.

Add

1/4 Cup packed brown sugar

3 Tablespoons vinegar (wine or balsamic)

1/4 teaspoon black pepper

Cook, stirring often, for another 15 - 20 minutes.

The mixture should be thick and deep golden.

Taste to adjust the seasoning. 

Pour into a container with a tight-fitting lid.

Cool and refrigerate until needed.

Carmela Soprano’s Vegetable and Pasta Courses

Okay... you've had a chance to view and pick a few of Carmela's appetizers.

The next course could be vegetables.

Either in a salad or a special dish.

A vegetarian course is always a safe bet.

You never know if someone has decided to avoid meat, whether by choice or for health reasons.

But fresh vegetables well prepared and beautifully served are usually safe.

And, during Spring and Summer, they are an absolute treat.

Italians can serve their families a completely filling and satisfying dinner without having to go anywhere near the meat counter.

Picture a starch covered with a delicious sauce and served with beans or cheese.

You might even go straight from the pasta to dessert.

If anyone is still a bit peckish after all those carbs!

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Carmela Soprano's Red, White and Green Salad

Carmela Soprano's Caesar Salad and Homemade Croutons (for 6 or 50)

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Carmela Soprano's Insalata Caprese (Mozzarella and Tomato Salad)

Carmela Soprano's Verdure alla Griglia - Grilled or Broiled Vegetables

Carmela Soprano's Eggplant Parmigiana (for 6)

Carmela Soprano's Giambotta - Meatless Vegetable Stew

Zucchini: Carmela Soprano's stew Googootz Giambotta 

and Anna Sultana's Minestra tal-Haxix (soup, Maltese Style)

Carmela Soprano's Panzerotti - Neopolitan Style Potato Croquettes

****

Carmela Soprano's Pasta e Patate (Pasta and Potatoes)

Carmela Soprano's Pasta Fagioli (Pasta and Beans) l Preparing Dried Beans

Carmela Soprano's Pasta E Ceci (Pasta and Chickpeas) l Preparing Dried Beans

Carmela Soprano's Pizza - Ah Beetz' (for 8 or 50)

Carmela Soprano's Sfinciuni - Sicilian Onion Pizza (for 10 or 50)

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti

Anna Sultana’s Chickpea Salad, Maltese Style

A few days ago I mentioned serving Ma’s Green Bean Salad with her Manicotti with Cheese Filling.

It is a handy salad to have in the fridge.

It improves while storing.

But, it is nice to have a choice.

Ma would often stock up on dried beans when they were on sale.

It didn't matter which - she used them all.

She often served us Pasta Fagioli and Pasta E Ceci.

She also prepared Chickpea Salad.

And so can you.

Hints:

Chickpea is another name for garbanzo beans.

If you don't have time - or want to use some canned beans you've bought -

Substitute 

2 19 ounce can of beans for 4 Cups of home prepared beans.

But first drain the can's liquid, rinse the beans and drain the water.

Dried beans are so easy to prepare.

Really.

Worried about 'the gas' factor?

Draining the cooking water will help prevent that.

No, I still don't know why.

Preparing Dried Beans

Place in a bowl

2 Cups dried beans

enough cold water to cover by 2 inches

Let stand for 4 hours, or overnight, in the refrigerator.

If the beans appear above water level, add more water.

Drain the beans and place them in a pot with fresh water to cover by 1/2 inch.

Over low heat, bring to a simmer.

Cover the pot and simmer about 1 hour.

If the beans appear above water level, add more water.

When the beans are soft, drain and use as canned.

                         Chickpea Salad

Makes 4-6 servings 

Rinse and drain well

4 Cups prepared garbanzo beans

Place beans in a large bowl.

Add
1 Tablespoon red wine vinegar
2 teaspoons lemon juice

Chop
2 cups plum tomatoes

Drain in a colander.

Prepare and add to the bowl with the beans

3/4 Cup red onion, chopped 
1/2 cup Kalamata olives, sliced into lengthwise slivers

Add the drained tomatoes.

Wash and dry well
1/2 cup fresh basil
1/4 cup fresh parsley

Finely chop the herbs, add the the vegetable and combine

In a small bowl place

3 Tablespoons red wine vinegar

Whisk in

5 Tablespoons extra virgin olive oil

Gently add the dressing to the salad

Add
salt and pepper to taste

Marinate at room temperature for an hour or two before serving.

Some prefer it when freshly made and before being refrigerated.

And then some like it after a longer marinating time.

Serving at room temperate is usually best.

Carmela Soprano's Chicken Paillards with Tomato-Olive Salad / Chinese New Year Traditions for the Year of the Horse

January 31 is Chinese New Year -
Kung Hei Fat Choy!

It will be the Year of the Horse, so there will be surprises in adventure and romance.

Chinese New Year runs for 15 days, ending on the full moon. 

Homes are cleaned before the beginning of the new year.

So you’ve got a few days to get ready.

And put away all cleaning equipment before New Year's Eve because good fortune may be swept away if you’re tempted to clean on New Year's Day.

Firecrackers are set off on New Year's Eve to welcome in the new.

Flowers are an important part of New Year decorations. 

Red is a key colour for New Year's, as it symbolizes a bright and happy future.

Some traditional dishes are steamed rice pudding, long noodles, and dumplings.

Tangerines and oranges are a sign of luck and wealth.

Many people avoid meat on the first day to bring good luck in the new year. 

Day seven is the birthday of human beings, and long noodles (for longevity) and raw fish (for success) are eaten. 

On the 13th day, people eat rice congee and mustard greens to settle their stomachs.

The 14th day is spent getting ready for the Lantern Festival on the 15th night. 

So, it’s a season that’s just as hectic as an Italian Christmas.

If you’re curious about other traditions, check out 

Carmela Soprano's Chicken with Parsley Crumbs / Chinese New Year Traditions.

It’s a post that also has a good chicken recipe.

Speaking of good chicken recipes…

Carmela's recipe Chicken Paillards with Tomato-Olive Salad is another recipe from Entertaining with the Sopranos that got short shrift in the instructions department.

It’s a nice recipe that uses the boneless, skinless chicken breasts you got on sale.

Hint:

if you don’t have fresh thyme (or basil) use 1 teaspoon dry.

                        Chicken Paillards with Tomato-Olive Salad

Serves 4

For the salad:

In a large bowl whisk together

2 Tablespoons extra virgin olive oil

1 Tablespoon balsamic vinegar

salt and pepper to taste

Rinse and dry well

6 Cups mesclun or baby salad greens

Wash and dice

2 ripe medium tomatoes

Have on hand

1/2 Cup black olives, such as Gaeta, pitted and coarsely chopped

For the chicken:

Start with 

4 boneless, skinless chicken breasts

Place each breast between 2 sheets of plastic wrap.

Gently pound each chicken breast until it is 1/4 inch thick.

Place the pieces in a bowl and toss with

2 Tablespoons olive oil

1 Tablespoon chopped fresh thyme (or basil)

salt and pepper

Brush a large grill pan or nonstick skillet with oil

Heat the pan over medium-high heat.

Arrange the chicken pieces on the pan.

Cook 5 minutes on one side, 2 minutes on the other.

Check that the chicken is cooked through.

Arrange the chicken on four plates.

Toss the greens, tomatoes and olives with the dressing.

Place the salad on top of the chicken and serve immediately.

For Chinese New Year's I'd serve it hot with spaghetti.

Uncut noodles, symbol of longevity… √

Chicken, symbol of prosperity… √

About the do not use sharp knives on New Year’s Day…

Maybe you could cook the chicken and cut it the day before.

As I had said in the post Chicken with Parsley Crumbs, it’s better to be safe.

Carmela Soprano's Arugula and Mushroom Salad

Okay… Carmela’s Antipasto was a bit of a job.

Not to mention being not quite diet friendly.

But there are salads, and then there are salads.

And the recipe for Arugula and Mushroom Salad from Entertaining with the Sopranos is more diet friendly.

One slight problem…

Same as with Carmela’s Watercress and Orange Salad, I couldn’t find arugula.

I substituted iceberg.

I suppose romaine would work, too.

Like I said in 2010, it's funny how something that's just daily fare to one person is exotic to another person.

Or a pain in the neck to find.

                        Arugula and Mushroom Salad

Serves 6

Tear into bite-sized pieces

2 large bunches arugula, trimmed, rinsed and dried 

Place the leaves (about 6 Cups) in a large bowl.

Add

4 ounces white mushrooms, very thinly sliced

In a small jar combine

1/4 Cup extra virgin olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

salt and pepper to taste

Shake until well blended.

Pour the dressing over the salad and toss well.

Serve immediately.

Carmela Soprano's Octopus Salad

Back to the salads…

In March, 2010 I compared Ma’s and Carmela’s recipes for Octopus Salad.

Well, to be honest, I nattered on about the problems with making Octopus Salad.

Especially when one lives in the Canadian prairies.

I searched in the frozen food section.

I asked the butcher /  fish monger of our local stores.

I had to settle with something called Seafood Combination.

That’s about as close as I’m going to get to an octopus here in Winnipeg.

Well, there are worse problems.

The picture had octopus tentacles.

Everything in the bag was tiny, so I haven’t a clue if there were any tentacles.

I also nattered about the problems with serving Octopus Salad.

Octopus is a common food in Mediterranean cuisine. 

On the Tunisian island of Djerba, people catch them by taking advantage of the animals' habit of hiding in safe places. In the evening they put ceramic pots on the sea bed. The next morning they check them for octopuses. 

In the Greek islands octopuses are often caught by spear fishing close to the shore. 

No matter how you caught them, octopus needs to be cooked a good long time. 

If you’ve got a frozen octopus, thaw it first.

Some people just use the tentacles.  Suit yourself.

With the Seafood Combination you can skip the cleaning, washing and cutting. 

Seafood Combination only needs to cook for about 30 minutes.

You can serve the cooked octopus warm after it’s been mixed with the dressing.

Or you can chill it and serve it on a bed of lettuce leaves.

Again, suit yourself.

Without further ado or nattering, here’s Carmela’s recipe for Octopus Salad from Entertaining with the Sopranos:

                        Octopus Salad

Serves 6

Bring a large pot of water to a boil.

Add

3 1/2 pounds octopus, cleaned

2 garlic cloves, slightly crushed

1 bay leaf

Partially cover the pot and cook 1 to 1 1/4 hours.

The octopus should be tender when pierced with a fork.

Drain the octopus and cut into bite-sized pieces.

In a large bowl whisk together

1/4 Cup extra virgin olive oil

2 Tablespoons red wine vinegar

Pinch of crushed red pepper

salt to taste

Add 

the octopus pieces 

Stir well.

Add

1/4 Cup fresh flat-leaf parsley, coarsely chopped

Serve immediately, or chill and serve on a bed of lettuce.

Carmela Soprano's Watercress and Orange Salad

In that post in 2010 along with the gnocchi I also mentioned trying to serve Carmela's Watercress and Orange Salad from the cookbook Entertaining with the Sopranos.

Trying is the operative word here.

No problem with finding the navel oranges.

I just couldn’t find watercress.

Instead I bought some romaine. 

I never did find watercress. 

If you can find watercress in you neighbourhood, enjoy.

If you can’t, it worked with romaine.

                        Watercress and Orange Salad

Serves 6

Remove the tough stems from

2 bunches watercress, rinsed and dried 

Place the leaves (about 6 Cups) in a large bowl.

Cut into crosswise slices, then into bit-sized pieces

2 navel oranges, peeled

Place the pieces on top of the watercress.

In a small bowl whisk together

1/4 Cup extra virgin olive oil

2 Tablespoons lemon juice

salt and pepper to taste

Pour the dressing over the salad and toss well.

Serve immediately.

Spice Blends: From Fish Seasoning to Salads and Noodles - Margaret Ullrich

There are a couple of new commercials about a young woman adding a mix to a pound of ground beef to make a meal.

They are trying to make an honest buck, I guess.

But, really, what's so special about that?

Still there's nothing special about making mixes to add to other ingredients.

You don't need a degree or years of study.

Just a few spices.

This Spice Blend is delicious with fish.

But, there's so much more you can do with it!

A bit of oil and vinegar and you've got a salad dressing.

Some butter and you've got a tasty topping for pasta.

And all you need is paprika, cayenne, ground marjoram, thyme and basil leaves.

And of course, salt and ground black pepper.

But you knew that already.

Fish Seasoning Spice Blend

1/4 Cup paprika

2 teaspoons salt

1/2 teaspoon basil leaves, crushed

1/4 teaspoon cayenne pepper

1/4 teaspoon ground marjoram

1/4 teaspoon ground thyme

1/16 teaspoon ground black pepper

Makes about 4 Tablespoons

*

Fish Seasoning can also be used to make 

Salad Dressing Spice Blend

Combine in a small jar

1/2 teaspoon Fish Seasoning

1/16 teaspoon ground black pepper

1/4 Cup salad or olive oil

Cover and shake well.

Let stand 1 hour.

Add

2 Tablespoons wine vinegar

Cover and shake well.

Serve over vegetable salads.

*

Fish Seasoning can also be used on pasta.

Really.

Seasoned Butter Spice Blend for Noodles

Melt 

3 Tablespoons butter

Add and blend well

1 Tablespoon Fish Seasoning

1/16 teaspoon ground black pepper

Cook according to package directions

8 oz. package of noodles

Drain and toss lightly with seasoned butter.

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Tomorrow is Good Friday.

Time for another fish recipe.

I really like the recipes in Charmaine Bucco's chapter, Cooking for the Whole Famiglia 

in her husband Artie's The Sopranos Family Cookbook.

Charmaine gives recipes for a regular crowd and for when you've invited all the
in-laws, cousins and relatives over.

As often happens during the holidays.

Like Easter.

Charmaine's recipe for Insalata di Mare is perfect as part of una bella mangiata.

A great meal.

If you have extra mussels, no problem.
They would be great in Carmela Soprano's Mussels in Spicy Tomato Sauce.

Hints:

After the mussels have soaked, scrub them with a stiff brush to scrape off any barnacles or seaweed.

Discard any mussels with cracked shells, and those that don't close tightly when tapped.

Remove the beards by pulling them toward the narrow end of the shell.

The squid should be cleaned and prepared by cutting crosswise into 1/2 inch rings.

If you are making the salad ahead of time, toss with only half the dressing.

Cover and refrigerate for up to 2 hours.

Toss with the remaining dressing just before serving.

                        Insalata di Mare

Serves 6                                                                     Serves 50   

Place in cold water to cover

2 pounds mussels                                                        16 pounds

Let sit 30 minutes.

Drain and scrub them with a stiff brush (see above).

Place the mussels in a large pot with

1/2 Cup water                                                              1/2 Cup 

Cover and cook until the mussels open (about 10 minutes).

Discard any that refuse to open.

Half fill a large saucepan with                                       dutch oven

water

Bring to a simmer.

Add 

salt to taste

1 pound medium shrimp                                                8 pounds

Cook for 3 minutes.

Scoop out the shrimp and cool under cold running water.

Bring the water to a boil.

Drain the shrimp well.

Cut into bite-sized pieces.

Drop into the boiling water

1 pound squid                                                                8 pounds                                             

Cook about 1 minute.

Scoop out the squid and cool under cold running water.

Drain the squid well.

In a large bowl combine

the prepared shrimp and squid

1 Cup thinly sliced celery                                                8 Cups

1 Cup sliced pitted green olives                                       8 Cups

Whisk together

1/3 Cup extra virgin olive oil                                     2 1/2 Cups

1/2 teaspoon grated lemon zest                                1 1/2 Tablespoons

2 Tablespoons lemon juice, or to taste                      1 Cup, or to taste

2 Tablespoons chopped fresh flat-leaf parsley            1 Cup

2 garlic cloves, minced                                                     16

pinch of crushed red pepper                                          To taste

Pour the dressing over the salad mixture.

Toss well.

Taste for seasoning.

Garnish with 

1 lemon, cut into wedges                                              6

Would I make Insalata di Mare again?

Yes, especially for Christmas Eve.

It would be perfect as part of The Feast of the Seven Fishes.

I mean, it has three different forms of seafood already!!
Then there's the eel...

One recipe down.  Twenty-eight more to go.

Carmela Soprano's Caesar Salad and Homemade Croutons (for 6 or 50)

There are salads... and then there are salads.

Caesar Salad is a classic.

And a potential slapstick comedy routine.

Who could forget Lucy trying to make one while in a moving trailer in

the 1954 movie The Long Long Trailer?

Even though Lucy's movie was one of the major influences on my life, I'd never gotten around to making a Caesar Salad.

No, I don't know why.

Charmaine Bucco, Artie's better half, also has a chapter in Artie's The Sopranos Family Cookbook.

Charmaine worked in their restaurants Vesuvio and its successor, Nueovo Vesuvio.

Her chapter is called Cooking for the Whole Famiglia.

And she isn't kidding.

Her recipes come with ingredient listings for your usual 4 to 8 and for 50.

I can relate to recipes for 50.

When I was a kid I'd been to quite a few multigenerational family gatherings.

Fifty was about an average family get-together crowd.

And I'm not counting pre-schoolers or infants.

These gatherings were usually in the summer, when we could sit outside.

McMansions weren't around in the 1950s.

Even if they were, we'd probably have been sitting outside.

We kids were in charge of turning the baby lamb on the spit.

Ah… those where the days.

Charmaine's recipe for Caesar Salad is fine as part of una bella mangiata.

A great meal.

Caesar Salad can also be a meal in itself.

Especially if you're still trying to get rid of those holiday pounds.

If you're making a salad for 50:

Place the prepared lettuce into a large clean plastic bag or two.

If you can fit 2 heads of lettuce in a bowl, toss it with 1/4 of the dressing.

Refrigerate the remaining dressing and prepare more salad as needed.

Yes, that's how they do it in restaurants.

                        Caesar Salad

Serves 6                                                                     Serves 50   

For the Croutons

Preheat oven to 325º F

Cut into 1/2 inch thick cubes

6 slices Italian bread                                                4 to 5 loaves

Place the cubes in a single layer on cookies sheets.

Drizzle with

1/4 Cup extra virgin olive oil                                 2 Cups

Toss the cubes well.

Bake, stirring occasionally, about 20 minutes.

The bread should be a golden brown.

Set the croutons aside.

For the Salad

Place in a saucepan

1 large egg                                                                      8 large eggs

Cover with cold water.

Over medium heat bring to a boil.

Cook for 1 1/2 minutes.

Drain and cool egg(s) under running water.  Peel.

In a large bowl combine

1 large garlic clove, very finely minced                8 cloves

4 anchovy fillets, drained and chopped               5  2-ounce cans

Mash them into a paste.

Beat in

the prepared egg(s)

1 Tablespoon lemon juice                                         3/4 Cup

1 teaspoon Worcestershire sauce                          3 Tablespoons

Salt and pepper to taste

Gradually beat in

1/2 Cup grated Parmesan cheese                         4 Cups

1/3 Cup extra virgin olive oil                                  3 Cups

Taste for seasoning.

Wash, dry and tear into bite-sized pieces

1 head romaine lettuce (about 1 1/4 pounds)    8 heads

(for salad for 50, see above)

Toss the lettuce with the dressing.

Sprinkle with the croutons.

Toss again and taste for seasoning.

Serve immediately.

Would I make Caesar Salad again?

Sure.

No, I don't know why it took me this long to try it.

One recipe down.  Forty-eight more to go.

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Even Janice Soprano has a salad recipe in her Sunday Dinner chapter 

in Artie's The Sopranos Family Cookbook.

I know, Janice doesn't look like she would like salads.

But, maybe it was from her Hippie days.

I also find it a little hard to believe this was a recipe from Livia.

From what I remember of the 50s, green peppers were the only ones available.

But, I'm not going to argue with Janice.

I do remember my Ma using a large fork to hold a pepper and roast it over a gas flame.

Ma also sometimes toasted bread by placing it on the grill above the gas flame.

Those where the days when toasters were 'one size slots fit all'.

More often not.

But, I digress...

If you use a combination of peppers, the colors will make this a festive dish.

The recipe serves 8.

You can either adjust the numbers or place the leftovers in the fridge.

They are marinating, after all.

                        Roasted Pepper Salad

Serves 8

Have the broiler set up so that the peppers will be 3 inches from the heat.

Cover a broiler pan with foil.

Place on the pan

8 large red, yellow or green bell peppers

Turn the broiler on high.

Broil the peppers, turning them frequently, until they are charred all over.

Put the pepper in a large bowl, cover with foil, let cool.

Place the peppers on a plate so you do not lose the juices.

Cut the peppers in half.

Pour the juices into a bowl.

Peel the skin off the peppers and discard the seeds and stems.

Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl.

Strain the juices over the peppers.

Add to the peppers

1/3 Cup extra virgin olive oil

6 fresh basil leaves torn into pieces or 1 teaspoon dried oregano or basil

2 garlic cloves, thinly sliced

salt and pepper to taste

Let marinate at least 30 minutes before serving.

Would I make Roasted Pepper Salad again?

Sure, but I do miss my old gas stove.

Broiling just isn't as much fun as watching the peppers cook over a flame.

It was like making S'mores.

But, I digress...

One recipe down.  Fifty-six more to go.   

Carmela Soprano's Tuna Salad with Green Beans and Tomatoes ............ Salad Niçoise

There's a recipe that reminds me of Salad Niçoise in Jennifer's chapter

Rage, Guilt, Loneliness, and Food in Artie's The Sopranos Family Cookbook.

Don't panic at the fancy French name.

It's another raw salad, alright.

It's just something that can be served to non-dieters, too.

It has a bit of heft to it.

Oh, about Salad Niçoise  ( French pronunciation: niˈswaz )…

It is a salad of tomatoes and green beans topped with tuna and anchovies

and dressed with a vinaigrette.

It is served with or without a bed of lettuce.  The tuna may be cooked or canned.

Hard-boiled eggs and Niçoise olives are common accompaniments.

Julia Child introduced it to Americans a few years ago.

Traditionally the salad included raw red peppers, shallots, and artichoke hearts,

never potatoes or other cooked vegetables.

Well, I've added leftover boiled potatoes and nobody complained.

I even used mayonnaise instead of the vinaigrette.

It's a very forgiving recipe.

In other words…

Use what you have on hand, prepare it any way you wish and enjoy.

                        Tuna Salad with Green Beans and Tomatoes

Serves 2

In a large bowl place

tuna, with its oil, from one 7-ounce can

If it's a chunk, break it into pieces.

Add

2 medium tomatoes, cut into bite-sized pieces

2 hard-cooked eggs, peeled and quartered

3 or 4 thin slices red onion, quartered

Sprinkle with

pinch of dried oregano

1 - 2 Tablespoons lemon juice

pinch of salt

pepper to taste

Toss gently.

Arrange on a platter

8 ounces green beans, cut into bite sized pieces, cooked

Top with the tuna salad

Garnish with

lemon wedges

Serve immediately.

Would I make Tuna Salad with Green Beans and Tomatoes again?

Salad Niçoise is an old favourite.

And I can remember watching Julia Child make it on her show.

Bon appétit!!

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