Cinco de Mayo Salade Niçoise (Cinco de Mayo niçoise mashup)
Ingredients: Large turnip, large piece broccoli, romaine leaves, one red & one green jalapeño, garlic, vinegar, dijon, olive oil, egg, tuna, thyme, rosemary, fennel seeds, butter, white peppercorns
Cook the broccoli, turnip and egg while you make the rest of the salad.
1. Halve broccoli but otherwise leave whole. Steam in tbsp olive oil, rosemary 3 or 4 tbsp filtered water until bright green, al dente (covered pan, low fire). Experiment so you are left with a small amount of water, rosemary and olive oil when it’s done cooking.
2. Cut large turnip in bite-sized pieces; sauté 30 fennel seeds and 10 white peppercorns in 1 tbsp butter until melted, add raw turnip pieces and 1 tbsp water, cover, turn down fire to low. Cook until al dente. Experiment so you are left with a small amount of fennel, peppercorns and butter when it’s done cooking.
3. Hard boil eggs, ten minutes.
4. When the turnip and broccoli are cooked, uncover, stir with spatula, and put them in bowls with their sauces to cool.
5. Broil tuna w thyme, ground pepper & olive oil [or use canned and mix with 1 tbsp chopped jalapeño, thyme]
6. Make the traditional vinaigrette in a large bowl, with good-sized minced garlic clove, vinegar, dijon, olive oil, chopped red & green jalapeños.
7. Make the salad. Tear romaine into bite-sized pieces, and add to bowl. Add broccoli and tuna mixture if you used canned. Toss. Shell, halve and add eggs (and tuna if you used a steak). Add turnips on top. Good grind black or white pepper.
Una cerveza mas!
