Salade Niçoise

Dinner tonight was supposed to be Salade de legumes au fromage de chevre. I’ve been meaning to make that darn recipe since Monday, I even made a special trip to the grocery store for the odds and ends that I didn’t already have in my pantry or refrigerator. I, with all of my heart, was intending on making that salad for dinner this evening…but no matter how much I tried to convince myself, it just was not mean to be.

I ended up with a poor (and lazy) girl’s salade niçoise. Not that it disappointed my stomach in any way, shape, or form.

Salade niçoise d’un pauvre fille

• 1 can tuna, drained
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey dijon mustard
• Pepper
• 1/2 tablespoon capers
• 3 anchovy filets
• 6 briny black olives
• 1 medium size tomato

Place tuna in a small to medium sized bowl along with mustard and olive oil; mix and season to taste with pepper

Cut tomato into bite size pieces and place in bowl, arranged around the tuna

Place capers, anchovies, and olives on top of tuna and tomatoes; serve immediately

It’s gettin’ hot in here

And don’t worry, I will attempt to refrain from taking off all my clothes.

Since it’s hot as the dickens outside, and therefore hot as the dickens x 10 inside my apartment, I am attempting to find oven (and preferably even stove) free recipes. Or hell, even recipes that do not require being hot to eat. Because just the thought of standing in my tiny kitchen in front of a heat producing unit has my sweat glands screaming for mercy.

So what’s on the chopping block for this week?

Salade de legumes au fromage de chevre

Asparagus vichyssoise with mint

Potato Salad with Haricots Verts, Roquefort, and Walnuts (yes, I know it says roasted potatoes…but it just sounds so delectable)

As for when I will start my way through The French Market, that remains to be seen. When I moved, I left my cookbooks at my parents house and they are slowly being shipped down to me.