Hey It’s Jet Here.
Remember Little Miss Book Club’s recent literary/culinary mischief?
Well, they finally finished the book on Sunday night… or was it Monday in the very early morning after a manly man might have woken Mom up at 4 ish… can’t recall…
Anyway, the book offers a full roster of French recipes author, Kathleen Flinn, made during her experience at Le Cordon Bleu. The ladies fetched the following recipe from Miss Kathleen’s website because it features many of my favorite ingredients.
- 1/2 cup olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon mustard
- 1 teaspoon dried thyme
- Coarse salt, ground black pepper
- 1 lb. Yukon gold or new potatoes, quartered
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 2 tablespoons chopped parsley
- 1 tablespoon minced shallot
- 1 cup, about 6 ounces, cooked green beans
- 1 cup halved cherry tomatoes
- 4 ounces butter lettuce, arugula or other simple greens
- 1/2 cup pitted black olives, such as kalamata or Niçoise
- 3 or 4 hard-boiled eggs, roughly chopped or quartered
- 12 anchovy fillets
- 7 oz. can tuna, packed in olive oil
Prepare the vinaigrette:
In a small bowl or jar, mix the lemon juice, olive oil, thyme, two pinches of salt, coarse ground pepper and shake or whisk together until emulsified. Set aside until needed.
Prepare the potato salad:
Steam or boil the potatoes just until tender. Cut into bite-sized pieces while still warm and toss gently with the white wine and stock. After a few minutes, toss again. Toss half the vinaigrette with the potatoes, chopped parsley and shallots.
Finish the salad:
Arrange the cooked green beans, tomatoes, lettuce, hard-boiled eggs and olives in a bowl. Toss with the vinaigrette. Arrange the elements onto four plates, top each with the anchovies and tuna.
French Tip: To keep the green beans crisp and retain bright color, boil briefly just until tender, then plunge into an ice bath.
Another great bon appetit day!
P.S. Thanks for checking on me, my Nana & Poppi, and Mom… everyone’s about the same…