Well, I hope you all had a cracking 4th July. It’s always slightly odd being British in the States for Independence Day but some very sweet friends took us and some more Brits in for the day and we had a BBQ and made cocktails before taking the Dude out late at night to watch the fireworks! And I was utterly convinced it was Saturday the whole day!
I’ll put you out your misery now with today’s Tour de France update… it was a classic sprint finish but Cav crashed in a multi-rider pile-up so Andre Greipel, his arch-rival won. That’ll make him happy! And Brad got through the day unscathed and is still in second place.
Anyway. I took Salad Niçoise to the BBQ potluck. It’s another recipe from Jean Carper’s Complete Healthy Cookbook‘ and it’s REALLY good. I’m not that keen on tinned tuna but it tastes amazing here. This recipe serves 8 people so it’s good for potlucks like yesterday but obviously if you halve everything, it’s good for a family dinner. The dressing recipe is also my favorite salad dressing recipe – I make it all the time for a weeknight salad!
Jean Carper’s Salad Niçoise
- 5 oz fresh baby spinach, torn into pieces
- 1 x 12 oz can tuna in water or brine, drained and separated into chunks
- 1 medium red onion, chopped
- 3/4 lb small red potatoes, cooked and quartered
- 10 oz green beans, cut into bite sized pieces. Frozen is fine.
- 1 1/2 cups grape tomatoes or halved cherry tomatoes
- 16 small black olives.
- 1/3 cup feta, crumbled
- 1/2 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 2 cloves garlic, crushed
- 3 tbsp balsamic vinegar
- Cover the bottom of large, shallow bowl with the spinach leaves.
- In another bowl, whisk the dressing ingredients together.
- Add tuna, potatoes, onion and green beans and toss to combine.
- Spoon mixture over the spinach leaves.
- Decorate with tomatoes and olives, sprinkle on the feta.