Ok, its not like in the Caribbean there is technically a spring like you would imagine. There are no flowers blooming (they are blooming all year) and there are no fresh warm rain showers or the sound of the birds returning after a long winter frost. But the temperature does rise. If you have ever seen Game Of Thrones you will undoubtably know the line “Winter is Coming.” Well, when “Spring” hits in the Caribbean we all look at each other and go “Summer is Coming” in the same eerie way. Sounds crazy? Well, there is a reason not many people spend their summers here.
Its hot, really hot with temperatures easily in the high 30s and to top it off its as if the wind seises to exist. Oh and the further down south you spend it (aka where we spend our summers) your looking at the low 40s. Give it a few months and I will be telling you all about it
But I am not complaining, my friends in Toronto just told me that they had a freak Snow Storm … in April!!! If they are not tortured enough with -30 degree weather all winter there has to be a snow storm in April.
Well here is my gift to you, a beautiful spring salad even if it looks like December
Yay Spring!
As you know I am in this gorgeous island called Guadaloupe and the produce over here is nothing short of spectacular. First, most everything we are buying is from the island. Sadly, most (not all) of the time we are buying carrots from Canada, celery from France and pineapples from Costa Rica. I mean, is there not somewhere closer that can grow carrots?
Anyways, I am 100% taking advantage of the local produce
Went to the market today bough celery, carrots, pineapple, avocados, tomatoes, fig bananas, cabbage, daikon, eggplant, zucchini, squash, plums, nectarines, oranges, grapefruit, papaya and plantains. I do realize that the plums and nectarines were not a local product but everything was $30.00. Ya Hoo!!!!
So what am I to do? Here I am with all this local fresh produce in a French island … what to do what to do? Well the obvious, Salad Nicoise. Surprisingly enough of all the times we have gone out to eat lunch we have not seen it on one menu. Hmm well good thing I made my own version and a delicious one at that
Why do I think this is going to be your next go to salad?
- Fresh
- Seasonal
- Healthy
- Delicious
- Simplicity at its best
This is really a salad where you can let the vegetables speak for themselves.
Something I decided to do different was the addition of the pickled radishes. First they scream spring, second I love the flavour of pickled vegetables to offset the fresh. This recipe makes more then enough for this salad so if you are looking for other uses try them with a cheese and cracker plate or in some Korean lettuce wraps. Yum!! Also, if you feel like getting a little more fancy then try using fresh Tuna steaks. Personally I have never been a fan of Tuna unless its raw or canned but thats just me. Well enough of me rambling on and on about vegetables I think I am going to go and enjoy them now.
Bon Appetite
- [br][b]Salad:[/b]
- 2 Hard Boiled Eggs
- 1 Can Tuna
- 5 Small Potatoes, Cooked and Halved
- 3 oz. Green Beans
- Micro Greens
- 2 Baby Gem Lettuces
- 5 Black Olives, Halved
- 10 Cherry Tomatoes, Halved
- Fresh Oregano
- [br][b]Dressing:[/b]
- 1 Tbl. Fresh Lemon Juice
- 1 Tbl. Grainy Dijon Mustard
- 1 Clove Garlic, Finely Minced
- 1/2 Cup Olive Oil
- Salt
- Pepper
- [br][b]Pickled Radish:[/b]
- 1 6oz. Bag Red Radishes
- 1 Cup White Vinegar
- 1 Cup Water
- 1/2 Cup Sugar
- 1/4 Tsp. Salt
- Start by making the Pickled Radish. Combine the water, vinegar sugar and salt in a small pot and bring to a boil. Once boiling set aside. Meanwhile either finely dice the radish with a knife or use a julienne slicer. Put the radishes in a glass jar and pour over the hot liquid. Once cool, place in the fridge for at least a few hours or preferably overnight
- Make the dressing. Combine the dijon, garlic, lemon juice and salt and pepper in a small bowl. Slowly add in the olive oil and whisk until combined. Set aside
- Now, blanch the green beans. Fill a small pot of water half way up and bring to a bowl. Add the green beans and cook for one minute. Drain and add to a bowl of ice water to stop the cooking. Cool, drain and set aside
- Assemble the salad. Place the green beans, potatoes, lettuce, olives, eggs, pickled radishes and tomatoes neatly in a bowl. Add the tuna in the middle and sprinkle with the micro greens and fresh oregano. Serve with the dressing on the side
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