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Thyme for Cooking, the Blog

Niçoise Pasta Salad Cucumber Salad, leftover

Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions

Niçoise Pasta Salad                                                         Time: 25 minutes

6 oz (175gr) green beans
1/2 - 3/4 cup cherry tomatoes
1/2 green bell pepper    save the rest for Wednesday
1 large can tuna (9 oz, (250gr)
2 eggs, hard boiled
1/2 cup black olives, pitted and halved
2 tbs fresh snipped chives    If you have some green onions left from Friday, use those here
1 1/4 cups (5oz) pasta - small, such as penne, farfalle, fusilli
4 anchovy fillets, optional

Vinaigrette

1/3 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh tarragon    Substitute 2 tsp dried
2 tbs snipped chives   Substitute 2 tsp dried

Boil eggs.  Cook pasta according to package directions.  Top and tail beans and cut in half.  Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.  Add beans and blanch for 3 minutes.  Drain and rinse with cold water.  To make vinaigrette whisk vinegar, mustard and lemon juice.  Slowly whisk in oil and whisk until it emulsifies.   Add tarragon and chives and put into a large salad bowl.  Add beans to vinaigrette.  Cut cherry tomatoes in half and add to vinaigrette.  Clean pepper by cutting in half and discarding seeds.  Slice half of the pepper and add to vinaigrette.  Snip chives/slice onions and add.  Cut olives in half and add (you get the picture.. - stir gently after each addition.).  Drain tuna, and add.  When pasta is cooked, drain and add to mix in salad bowl.  Toss lightly to combine.  Quarter eggs and arrange on top.  Garnish with anchovies, if desired, and serve.

Cucumber Salad. leftover                                                    Time: 5 minutes

Remove from fridge and serve.

                                                                                                 top of page

Cooking Schedule: 25 minutes Assemble all ingredients and utensils Put water on high heat for pasta Start to cook eggs Put water on high heat for beans Top and tail beans Cut beans Blanche beans Drain beans, rinse with cold water Snip herbs Mind the eggs Make vinaigrette Start to cook the pasta

Put vinaigrette in large salad bowl Add beans, toss Clean pepper, reserving half - refrigerate Slice half of pepper, add to bowl Cut tomatoes, add to bowl Slice green onions if using, or snip chives, add Pit and cut olives, add to bowl Drain tuna, add to bowl Toss salad gently to combine flavors Drain pasta, add to salad, toss to combine Peel and quarter eggs, arrange on top Add anchovies if using Serve all, eat

 

 

 

 

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