This month at Food ‘n Flix we watched A Good Year, a movie about a man who goes to France and something or other. This movie was hosted by Squirrel Head Manor.
Frankly, I wasn’t enamored with the movie. Really, I found it boring. I didn’t find any of the characters likable. I wasn’t inspired. I do still love participating though, even when my inspiration is lacking, so I decided to find some way to participate.
The gist of the movie is Max goes to France when he learns his deceased uncle has left his chateau to him. A plus about the movie is that the scenery and sets are beautiful – I did quite want to go to France (and live on a Vineyard no less.)
Anyway – this inspiration came from a part in the movie where Max was helping as a waiter at a French restaurant. An American tourist orders a salad “nee-swa-zay” with low-cal ranch dressing and some bacon bits sprinkled on top. Max then gets indignant and makes some remarks about fast food.
I decided to make the Salad Nee-Swa-Zay for that American tourist – though she probably still will hate it because I just couldn’t do ranch dressing on this salad.
I don’t think I can call this a Nicoise salad, because I sort of don’t have any Nicoise olives on it. That’s cheating, right? But if I’m making it for the American tourist, she probably wouldn’t want those olives – because I don’t like olives. And I even gave it some fresh bacon bits. I mean, I’m sure the tourist would have preferred the type out of a jar, but I can only sink to a certain level here.
So I have no idea what a Nicoise salad actually tastes like, but this not-really-Nicoise-salad was quite delicious with my heavy American hand.
3 tbsp lime juice
1/4 cup olive oil
2 tbsp onion, diced
2 tsp dried basil
1/4 tsp dried oregano
1 tsp Dijon mustard
salt and pepper, to taste
4 slices bacon
10 small yellow potatoes, cubed
1 head lettuce, torn into bite size pieces
2 hard boiled eggs, chopped
1 tomato, chopped
1 can tuna
4 oz green beans, trimmed
1. In a small bowl stir together the lime juice, olive oil, onion, basil, oregano, salt, and pepper. Set aside.
2. In a small skillet, fry the bacon. Once fried, drain on paper towels. Set aside and let cool.
3. Bring a large pot of water to a boil. Boil the potatoes. Boil until tender. Drain and set aside.
4. While the potatoes and bacon are cooking, toss the lettuce with 2 tbsp of the dressing made in step 1. Divide onto two plates. Divide the tuna between the two plates and place in a scoop on top of the lettuce.
5. Toss the tomatoes with 1 tbsp dressing. Arrange in a mound around the lettuce.
6. Toss the eggs with 1 tbsp dressing. Arrange in a mound around the lettuce.
7. Toss the potatoes with 2 tbsp dressing. Arrange in a mound around the lettuce.
8. In a pot, bring water to boil. Boil the green beans for 3 minutes. Drain and blanch, by running cold water over them for 30 seconds. Arrange in a mound around the lettuce.
9. Chop the bacon. Sprinkle on top of the salad. If any dressing remains, drizzle it over the salad.
* Besides this month’s Food ‘n Flix I’m sharing this salad with Wednesday Whatsits and Cast Party Wednesday