Rush-Hour Gourmet
Nicoise salad, that hearty French classic, makes the perfect late-summer entree. But because of its multiple ingredients, it may take too much time for a speedy weeknight meal. So, we've simplified the recipe, substituting quicker-cooking ingredients, but keeping the essence of the dish.
We lost the hard-cooked eggs, replaced green beans with sugar snap peas, and substituted orzo for the potatoes. A lemony dressing tops it all.
New Nicoise With Lemon Dressing
Makes 4 servings 12 grape tomatoes, quartered 1/2 teaspoon salt 2 cloves garlic, minced 1/4 cup fresh lemon juice Freshly ground pepper 7 tablespoons olive oil 3/4 pound sugar snap peas 1/2 cup orzo 12 ounces baby lettuces 20 Nicoise olives 8 ounces albacore tuna, drained, flaked (or imported tuna from Italy or Spain) 1 cucumber, halved, sliced 6 leaves basil, cut in shreds 1. Heat a large saucepan of water to a boil. Meanwhile, place tomatoes on a plate; sprinkle with 1/4 teaspoon of the salt. Set aside. Whisk garlic, lemon juice, and remaining 1/4 teaspoon of the salt together. Slowly whisk in 6 tablespoons of the olive oil until smooth. Set aside. 2. Add sugar snap peas to the boiling water; return to a boil. Cook until crisp-tender, 4 minutes. Remove peas with a slotted spoon and set aside. 3. Reheat the water to a boil; add orzo. Cook until just tender, about 7 minutes. Drain; rinse under cold running water. Drain. Toss with remaining 1 tablespoon of oil. 4. Divide lettuce among 4 large plates. Arrange the tuna in the center; add tomatoes, sugar snap peas, orzo, olives, tuna and cucumber. Drizzle each serving with the dressing. Sprinkle each with basil. Per serving: 452 calories, 20 grams protein, 31 grams carbohydrates, 28 g fat, 24 milligrams cholesterol, 892 milligrams sodium, 5 grams dietary fiber