Niçoise Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Niçoise Salad! Repeat after me, “nee-SWAHZ”. One more time, “nee-SWAHZ”. Spoken like a true Parisian. Now what does it mean, you wonder. In layman’s terms, niçoise refers to the style of cooking in the south of France. It usually includes deep brown olives, vine-ripened tomatoes, hard-boiled eggs, tiny new potatoes, thin green beans, and anchovies or tuna. The dressing almost always includes Dijon mustard, minced shallots, herbs, and olive oil. If it sounds like a lot of fresh ingredients, think of it this way: it’s a gourmet salad, a meal in itself. Besides, it is absolutely show-stopping on the plate. Take your time. Enjoy every bite. Because when you’re all finished, you may discover you’re ready to have it again next week.

NIÇOISE SALAD

Ingredients:

1/2 pound petite fingerling potatoes

6 ounces thin green beans, ends trimmed

2 tablespoons Dijon mustard

1 tablespoon garlic wine vinegar

1 shallot, minced

1/8 teaspoon marjoram

1/8 teaspoon thyme

1/8 teaspoon oregano

2 tablespoons olive oil

1/8 teaspoon kosher salt

1 head butter lettuce, torn into bite-size pieces

6 ounces grape tomatoes, halved

1/2 cup niçoise olives

4 eggs, hard-boiled and halved

2 ahi tuna steaks

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

Wasabi mustard

Instructions:

In a 2-quart pan over medium heat, bring to a boil fingerling potatoes, with skin on, in salted water. Cook 15 minutes. Add green beans for 1 minute or until bright green. Remove from heat. Drain; set aside. When potatoes are cool, cut in half or quarters. For salad dressing, whisk together Dijon mustard, garlic wine vinegar, minced shallot, marjoram, thyme, and oregano. Whisking continuously, slowly add olive oil until fully blended. Add kosher salt to taste. Set aside. Divide butter lettuce into serving dishes. Arrange fingerling potatoes, green beans, grape tomatoes, niçoise olives, and hard-boiled eggs. Serve with seared ahi steaks.

Instructions for ahi steaks:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and white sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Drizzle wasabi mustard on a platter. Arrange sliced ahi, overlapping the slices.

Chop Chop Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Chop Chop Salad! Stop your scrolling and check this out. Because in every single bite, it delivers. Sure, it takes a few extra minutes to chop things up…but it’s so worth it. Check out the delicate, spears of baby asparagus. Imagine that sweet nutty taste. Or what about the thin-as-paper radish slices? They provide a slight tickle of pepper spray. Did you notice the tiny shallot rings nestled between the romaine and radicchio? Their subtle oniony/garlic taste may surprise you. Without a doubt, the finishing touch reveals feathery fronds of dill that promise not to overpower. Together, Chop Chop Salad comes across as ineffably sublime.

CHOP CHOP SALAD

Ingredients for Vinaigrette:

1 shallot, sliced and chopped

1/8 teaspoon lemon citrus peel

1/4 cup lemon juice

1 tablespoon garlic wine vinegar

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons agave nectar

Instructions for Vinaigrette:

Combine shallot pieces, lemon citrus peel, lemon juice, garlic wine vinegar, olive oil, Dijon mustard, and agave nectar. Whisk well. Set aside at room temperature.

Ingredients for Salad:

Kosher salt

1 cup snow peas

1/2 bunch baby asparagus

5-6 radishes, thinly sliced

1 romaine heart, sliced

1/4 head radicchio, chopped

1/2 cup dill fronds, snipped

Instructions for Salad:

Fill a large bowl with ice water. Add a handful of kosher salt. Stir. Submerge snow peas and asparagus in ice water for 10 minutes. This makes them very crisp. Drain well; pat dry. Chop into bite-size pieces. Mix together romaine lettuce, chopped radicchio, snow peas, baby asparagus, and radish slices. Pour vinaigrette over all. Toss to coat. Add dill fronds. Serve immediately.

White Cheddar Bacon Risotto

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: White Cheddar Bacon Risotto! Risotto. Seeing it on the menu always makes my heart palpitate a little faster. I once asked a chef his secret to creamy risotto. He confessed he cooked it part way and froze it until a customer requested it that night. He said with a wink, “That way, I only have to stir it til half my arm falls off.” Thank goodness my rice cooker knows no difference. If you must know, I had more difficulty coughing up the cost for saffron threads, the most expensive spice in the world. Once I understood that it is grown around the Mediterranean, in the Middle East, and in India, I began to see why it was such a labor-intensive crop. Saffron comes from a Fall flower and it takes more than 80,000 crocus flowers to process one pound of saffron. Perhaps that is why the taste is worth the price.

WHITE CHEDDAR BACON RISOTTO

Ingredients:

2 tablespoons olive oil

1/4 cup shallot, diced

1 cup Arborio rice

2 cups chicken broth

1/4 cup dry white wine

1 teaspoon saffron threads

1/4 cup white cheddar cheese, shredded

3-4 strips bacon, cooked and crumbled

1 tablespoon fresh parsley

Instructions:

In a skillet over medium-high heat, warm olive oil. Add diced shallots. Sauté shallots and Arborio rice until translucent, about 5 minutes. In a rice cooker, add chicken broth, white wine, saffron threads, diced shallots, and Arborio rice. Close and lock the lid of the rice cooker. Turn the knob to “Pressure”. Set timer for 7 minutes. When done, release the pressure. Stir in white cheddar cheese, bacon, and parsley. Serve immediately.

Niçoise Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Niçoise Salad! Repeat after me, “nee-SWAHZ”. One more time, “nee-SWAHZ”. Spoken like a true Parisian. Now what does it mean, you wonder. In layman’s terms, niçoise refers to the style of cooking in the south of France. It usually includes deep brown olives, vine-ripened tomatoes, hard-boiled eggs, tiny new potatoes, thin green beans, and anchovies or tuna. The dressing almost always includes Dijon mustard, minced shallots, herbs, and olive oil. If it sounds like a lot of fresh ingredients, think of it this way: it’s a gourmet salad, a meal in itself. Besides, it is absolutely show-stopping on the plate. Take your time. Enjoy every bite. Because when you’re all finished, you may discover you’re ready to have it again next week.

NIÇOISE SALAD

Ingredients:

1/2 pound petite fingerling potatoes

6 ounces thin green beans, ends trimmed

2 tablespoons Dijon mustard

1 tablespoon garlic wine vinegar

1 shallot, minced

1/8 teaspoon marjoram

1/8 teaspoon thyme

1/8 teaspoon oregano

2 tablespoons olive oil

1/8 teaspoon kosher salt

1 head butter lettuce, torn into bite-size pieces

6 ounces grape tomatoes, halved

1/2 cup niçoise olives

4 eggs, hard-boiled and halved

2 ahi tuna steaks

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

Wasabi mustard

Instructions:

In a 2-quart pan over medium heat, bring to a boil fingerling potatoes, with skin on, in salted water. Cook 15 minutes. Add green beans for 1 minute or until bright green. Remove from heat. Drain; set aside. When potatoes are cool, cut in half or quarters. For salad dressing, whisk together Dijon mustard, garlic wine vinegar, minced shallot, marjoram, thyme, and oregano. Whisking continuously, slowly add olive oil until fully blended. Add kosher salt to taste. Set aside. Divide butter lettuce into serving dishes. Arrange fingerling potatoes, green beans, grape tomatoes, niçoise olives, and hard-boiled eggs. Serve with seared ahi steaks.

Instructions for ahi steaks:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and white sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Drizzle wasabi mustard on a platter. Arrange sliced ahi, overlapping the slices.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Chow Down: “Kale” Caesar Salad! Isn’t it entertaining to take ordinary food, mix it up a bit, and then give it a new name? That’s exactly what I did with the traditional Caesar salad. By partnering tender baby kale with sturdy romaine leaves, it creates a blend that is satisfying to the taste buds. The creamy Caesar dressing alone brings a nice anchovy flavor to the salad with a robust hint of garlic. Just think what would happen if we added grilled chicken. The possibilities are endless. 
“KALE” CAESAR SALAD
Ingredients:

2 cups baby kale, gently torn

2 cups romaine lettuce, shredded

4 radishes, sliced

1 shallot, thinly sliced

2 tablespoons olive oil

1 tablespoon lemon juice

Kosher salt, to taste

4 tablespoons prepared Caesar dressing 

1/3 cup garlic croutons

1/4 cup parmesan cheese, shaved

1 tablespoon fresh parsley

Cracked black pepper, to taste 
Instructions:

In a large bowl, combine baby kale, romaine lettuce, radishes, and shallot. Drizzle with olive oil, lemon juice, and kosher salt. Toss gently. Top with prepared Caesar dressing, garlic croutons, shaved parmesan cheese, fresh parsley, and cracked black pepper. Serve immediately.