You all know I love summer. I love the hot weather, I love the relaxed schedule, I love cooking on the grill and dining on the deck. Sometimes, though, it’s just too hot to cook. And when it is, I make this salad.
I’ve been making a variation of this Salad Nicoise since I was a young bride in 1988. I even have the same 2 plates I bought way back then at Pier 1. It was quite a splurge at that time, if I recall, but I figured if I was going to serve a cold salad for dinner then I ought to at least serve it on pretty plates.
It’s a very simple dish – a bed of lettuce topped with some steamed new potatoes, hardboiled egg, tuna (Hannah was quite dismayed that the tuna was not mixed with mayo, I told her to live a little), steamed green beans, black olives and tomatoes. The dressing is a basic vinaigrette with a little Dijon mustard mixed in for a bit of a kick. I think it’s delicious. It’s pretty and it’s perfect for a hot summer night.
So what do you cook when it’s too hot to cook?