One of the neat things about being reared in French West Africa is all of the nice French food which I was privileged to experience. Salad Nicoise was not something that I liked much at all when I was young, but it is neat to know that one's tastes change as we grow older. I do not think that I will ever get old enough to enjoy Liver and Onions, though.
Today I wanted to step back in time to the RAN Hotel in Ouagadougou, Burkina-Faso. On a side note, there were not many free-standing restaurants in Burkina-Faso during that time, so if one wanted to enjoy a night on the town one went to a hotel's restaurant. The Ran, as I remember, boasted a lovely salad bar and one of the main salads was Salad Nicoise. This salad originates in the Nice region of southern France along the Mediterranean Sea. Traditionally it is composed of a bed of lettuces, green beans, new potatoes, and anchovies. It can be garnished with capers, olives, and tomatoes. All of these components are tossed in a Dijon vinaigrette dressing and arranged on the plate to please the eye. I've learned that in the United States many substitute the anchovies with grilled tuna or, better yet, seared tuna.
Maddie, my 3-year old daughter and aspiring cook, set to work on our version of the Salad Nicoise today. We had a wonderful time together preparing our Dijon vinaigrette (with many a finger-taste test) and ingredients, snapping fresh green beans, and slicing tomatoes (she did none of the slicing). Once everything was arranged all that was wanting was the tuna. To our horror we were out. We were also out of every kind of lettuce. I had thought we had both. Necessity is the mother of great spontaneous foods and this was no exception. We opted for sliced pepperonis instead of the tuna and enjoyed our Salad Nicoise Chez Moi. Also neither one of us like the yellow in a boiled egg so we put our Kalamata olives where the yellow would go. Graham, my soon to be 6 year old son, said it looked like monster eyes. He's got a point.
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