Cool Gourmet One Dish Meal

As I write this, the July heat wave has passed and it actually rained for a few minutes this morning! But we all know we’ll experience more hot days and may be in the midst of a series of them when this hits print in early August. Cold meals that require little or no cooking please the cook and the family best on such truly hot days.

Here is a whole-meal salad adapted from one of my French cookbooks. Nothing in this dish requires cooking except the lima beans, and if you don’t mind canned vegetables occasionally, you can even use a can of green limas, rinsed and drained. If someone doesn’t like fish, sliced deli beef cut in 1 ½-inch squares may be substituted for the tuna. Or serve some of each.  This recipe is easily expanded to feed a larger group. I once made it expanded to feed twenty people at a potluck. Just multiply every ingredient by five and do use a couple of fennel bulbs.

     SALAD NICOISE
         4 to 6 servings
1 head green or red leaf lettuce
2 to 3 tomatoes, washed and cut in quarters
1 peeled, cubed large cucumber or 2 smaller ones
2 (5-oz.) cans chunk, light tuna in water, drained
1 (10-oz.) package frozen baby green limas or 2 cans green lima beans, drained and rinsed
12 green olives
1 fennel bulb cut in 1/4-inch strips, optional
8 to 12 chapons (toast cut in strips)
2 or 3 hard-boiled eggs, cooled and cut in half lengthwise
fresh basil leaves.

If using frozen green limas, cook according to package directions for microwave. Chill them. Wash the lettuce leaves and pat them dry between clean dishtowels or paper towels. Line a platter with the lettuce leaves. Prepare the other ingredients. Arrange all of them except the basil leaves tomato wedges and eggs in small piles atop the lettuce. Ring the display with alternate tomato wedges and egg halves garnished with basil.  Present with a tablespoon for serving.
Offer the vinaigrette in a decorative glass bowl with a ladle-like spoon that holds about one tablespoon of dressing.
This salad makes a beautiful presentation. For a beverage, my favorite is white zinfandel wine or iced tea. For more calories, let there be a platter of assorted breads and a loaded butter dish.

        VINAIGRETTE
           Makes 1 cup
¾ cup extra virgin cold pressed olive oil
¼ cup red wine vinegar
2 cloves garlic, peeled and finely diced
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine oil and vinegar in a jar or small glass bowl that holds more than one cup. Pour the salt over the garlic pieces. Crush with the backside of a teaspoon. Add to the oil and vinegar. Stir well. Serve with a very small ladle from your flatware  selection. If you have no such ladle, an ordinary soupspoon will do.