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
- 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