Joie de Vivre at Summer's End - My take on a Salad Nicoise

For me, the Salad Nicoise evokes the mood found on a warm summer day, sipping a rose with friends in an unhurried state of mind. We hosted some friends the other day in our garden. At the center of the table I set a brightly colored platter of Salad Nicoise.

Ingredients: 10 guests

• 8-10 medium sized yukon gold potatoes, boiled in skin then peeled and sliced

• 5 beet pickled eggs, cut in quarters

• 5 assorted heirloom tomatoes, blanched, peeled, cut according to shape

• 1 lb of haricot verts, blanched and set aside

• 2 dozen sour mexican cucumbers, cut in half

• 5 roasted red peppers, peeled, seeded, pulled into strips

• 2dz olives, pitted and halved

• 1 Tbsp capers

• 1 medium red onion, julienne

• Picked garden herbs of oregano, basils, parsley, thyme, chives, nasturtium

• Red wine vinaigrette (½ cup red wine vinegar, 1 cup extra virgin olive oil, 1 Tbsp dijon, salt, freshly cracked pepper, 2 cloves of garlic, smashed)

• 10 sardines or your choice of oily bait fish.

Method:

Much of the work for this dish is in the little details of cutting, blanching and peeling. Once you have everything prepared, assembly is quite easy and artistically rewarding. This dish can sit dressed for some time making for a perfect lazy lunch headliner.