Hello Spring! You know how much I love curling up with big jumpers and cozy blankets and enjoying winter meals, but I am so ready to say goodbye to winter. Strawberries are everywhere and so cheap I’ve been buying almost a kilo every other day. Spring blooms are demanding my attention with their bright colours and frilly petals. Our vegie garden is full with lettuces, spring onions and carrots that I need to use to I can make way for our summer vegetables.
When I see a change in the season it usually involves fresh produce that brings a very welcome change. I can’t tell you how many times we’ve had fajitas, tacos and quesadillas in the last month as I struggled to make myself even step foot in the kitchen let alone be creative. The main thing I’m looking forward this summer is more salads, tapas and antipasti enjoyed outdoors. Meals that don’t even require turning on the stove and can be enjoyed in the late evening with a little preparation and not a lot of effort.
In honour of spring, I decided to put on my Kitchen Happiness playlist and pull together a Nicoise salad for lunch using fresh lettuce from my kitchen garden and left over boiled potatoes and green beans from dinner the night before for an easy and light, spring inspired meal and I thought that you too might like to get into the spring spirit!
For the salad
Blanched green beans, boiled and cooled chat/baby potatoes, tomatoes, kalamata olives, hard boiled eggs (estimate one potato and one egg per person), tinned tuna packed in olive oil (drained but try to keep it in chunks), lettuce, anchovy fillets (optional)
For the dressing
Equal portions red wine vinegar and olive oil (1/4 cup of each should be enough for a 2 person salad). Pour into a jar and add 2tbsp dijon mustard, salt and pepper. Shake it up, give it a taste and add more oil if its too vinegary or more dijon for bite.
Place all the salad ingredients in a large bowl (except for the tuna and eggs) and pour over a little of the dressing. Toss the salad gently, adding more dressing if needed. For the last toss, add the tuna. Arrange on a plate and add the egg quarters and enjoy with a glass of your favourite summer wine!