Bring on spring with Salade Nicoise; I am ready for it

Spring quick — What’s the second word that comes to mind?

Spring forward — Yes. We have another hour of daylight after work. There’s time to walk dogs while it’s still light. Daylight Savings Time is one of the best fake-outs of all. We all know we haven’t really gained an hour overnight. But I’ll pretend if you will.

Spring weather — It hasn’t been the worst winter I can remember, but boy am I ready for spring. I want to see trees and bushes take on that hazy greenish tinge they have just before real leaves show themselves. I’m glad to see bulbs to send out their first tender little spears of green from the recently frozen-solid earth.

Spring cleaning — Somehow, when the windows open to welcome in the softening outside air, the occasion calls for a change inside as well. Cobwebs, beware.

Spring clothing — Out with heavy wools, in with lighter cottons. Bring on the flip-flops, let those toes run free.

Spring food — We’re not far away from grilling outside our own back doors. Local mushrooms and asparagus are starting to show up on grocers’ shelves. Meat eaters can once again look forward to spring lamb as a culinary choice.

As it warms up outside, salads are sounding more and more appealing as entrees. Stay away from the same old tired greens, tomatoes, cucumbers combo and try this updated version of Salade Nicoise instead. It tastes like spring.

SALADE NICOISE UPDATED

For the salad:

2 large, ripe tomatoes

salt to taste

1 clove garlic, peeled and halved

1 small cucumber, peeled, seeded, and sliced

2 spring onions, thinly sliced

1/3 cup (55 grams) small black olives, pitted

1/2 head of lettuce, torn or shredded

3 hard-boiled eggs, peeled, in wedges

6 tablespoons (90 ml) extra virgin olive oil

2 tablespoons chopped fresh basil or parsley

freshly ground black pepper

3-4 anchovy filets, cut into thin strips lengthwise, or a 6 ounce can of albacore tuna

Vinaigrette dressing (A vinaigrette is a very individual thing. Powdered mustard is a nice addition for extra zing)

Rub the clove of garlic over the inside of a wooden salad bowl.

Cut the tomatoes into wedges. Sprinkle with salt and let them drain in a colander for a few minutes while you finish the salad.

Add the cucumber, onions, olives, and lettuce to the bowl.

Mix the olive oil with the herbs and a dash of salt and pepper. Add the tomatoes to the bowl and toss most of the dressing with the salad, reserving a bit to drizzle over the eggs. (If using tuna, toss that with the salad as well.)

Season with salt to taste. Place the eggs on top of the salad and drape the anchovy strips over the eggs. Pour the remaining dressing over the eggs.

For the dressing:

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1 clove garlic, crushed

1/2 teaspoon Dijon mustard

3-4 tablespoons olive oil

fresh herbs, if desired

In a small bowl, mix together the salt, vinegar, garlic and shallot. Allow to rest for 10 minutes.

Mix in the Dijon mustard; add 3 tablespoons olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Add more mustard if desired.

Add fresh herbs last.

Makes two entrée size salads.

In a traditional Salade Nicoise, nothing is cooked except the tuna. I like this salad with the addition of boiled, sliced new potatoes and blanched, grilled small green beans. In addition, try substituting grilled, sliced chicken breast or salmon for the tuna.

Linda Conway Eriksson can be reached by e-mail at ieatatmoms@gmail.com.