Tuna and flageolets nicoise

6 servings

Ingredients

Quantity Ingredient
½ cup Extra virgin olive oil
1½ tablespoon Tarragon vinegar
1 tablespoon Fresh lemon juice
1½ tablespoon Coarse mustard
1 Shallot; peeled and minced
Salt and black pepper; freshly ground
1 cup Dried flageolet beans; rinsed and sorted
4 cups Water
8 ounces Fresh haricot verts; or thin green beans, trimmed
12 ounces Water-packed solid white tuna; drained
3 tablespoons Capers (large); rinsed and drained
4 Scallions; rinsed and trimmed
1 tablespoon Fresh thyme leaves
2 smalls Bibb lettuce heads; leaves separated, rinsed and thoroughly dried
6 Hard-boiled eggs; halved
2 larges Ripe tomatoes; cut into wedges
½ cup Nicoise olives
1 pounds Baguette slices

Directions

DRESSING

SALAD

Fresh flageolets (tiny French kidney beans) are rarely available in the US but the dried beans are wonderful in European-style summer salads.

Flageolets do not have to be soaked overnight. (White navy beans may be substituted, cooked al dente.) This recipe incorporates them in a traditional Salade Nicoise, which profits from being made ahead of time and needs only a baguette and a bottle of chilled Bandol to make a complete picnic. Update from Kim: Many restaurants in this country use seared fresh tuna in their Nicoise salads. Restaurants in Nice (France) are today using the canned variety.

1. Whisk together all the dressing ingredients except the salt and pepper, and set aside at room temperature for the flavors to develop. Before serving, season to taste with salt and pepper. (see alternative) 2. Place the flageolet beans in a medium size saucepan, and cover with the water. Bring to a boil, reduce the heat, and simmer gently until tender, 40 to 60 minutes. Drain.

3. While the flageolets are cooking, cook the haricots verts in boiling water until crisp-tender, 2 to 3 minutes. Drain, refresh under cold water and pat dry. Set them aside.

4. Combine the flageolets, tuna, capers, scallions, thyme, and haricots verts in a large bowl. Whisk the dressing and add to the salad, tossing gently and thorouthly.

5. Divide the lettuce leaves among individual plates, or arrange on one large serving platter. Top with the tuna and vegetables, garnish with the eggs, tomato wedges, and olives, and serve.

EACH (without bread) 461 cals, 50% from fat, (26g total fat), 28g carbs, (7g fiber), 30g protein; with bread 668 cals, 28g fat. Analysis estimated by MasterCook. ALTERNATIVE: substitute a fat-free or low fat commerical salad dressing. Salad without the dressing 502 cals, 10g fat (18% cff).

The "Hay Day" country market opened it's doors in 1978 as a farm stand in Westport, CT. It grew into a market that offers fruits and vegetables, as well as breads, cheeses, and prepared foods. Today there are more than a dozen Hay Day locations across the East Coast. Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET COOKBOOK was published (ppr) by Workman Publishing, New York (1998) ISBN 0-7611-0025-3

~- email from kitpath@... 2/99 (elf fs mc rc) Recipe by: Hay Day Country Market Cookbook, by Kim Rizk Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 27, 1999, converted by MM_Buster v2.0l.

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