Sunday Picnic in the Park

The offers from SLO Farm at the Fairmount Neighborhood Farmers Market included some delicate fingerling potatoes, which were the inspiration for a salad nicoise for a summer picnic later that evening in Washburn Park, enjoying the summer concert series. I like to prepare the components separately and then mix them when serving.  First, potatoes and green beans in a mustardy, white wine dressing (with fresh tarragon, if you have it), decorated with hard boiled eggs.

Then, tunafish in olive oil and anchovies with tomatoes (I used yellow cherry tomatoes here), white wine vinegar, a squeeze of lemon juice and some fresh parsley or basil.

Pack these with some washed lettuce and a loaf of fresh bread (from the Eugene City Bakery, of course), and you have a delicious picnic meal that you can assemble on your plate at the park.  

Also, the undressed components make a great meal for picky eaters.

Salad Nicoise

for the potato salad:

A dozen fingerling potatoes, boiled and pealed

1/2 lb green beans, boiled just until just tender

6 hard boiled eggs

for the mustard dressing:

1 Tbsp dijon mustard

1 Tbsp white wine vinegar

1 Tbsp white wine or white vermouth

2 Tbsp olive oil

fresh tarragon if you have it

salt and pepper

for the tuna salad:

2 cans tuna in olive oil

8 anchovies

4 tomatoes or 1 pint cherry tomatoes

1 Tbsp white wine vinegar

1 Tbsp fresh lemon juice

fresh chopped parsley or basil

salt and pepper

lettuce or mixed greens

serves 4

1. Prepare the mustard dressing while the potatoes are cooking.  When they are done, peel them as soon as you can handle them and dress them.  Then toss in the green beans and layer quarter hard boiled eggs on top.

2. Chop the tomatoes and mix with the tuna and olive oil from the can, vinegar, lemon juice, parsley or basil, and layer on anchovies.

3. On a bed of lettuce, serve a helping of the potato salad topped with a helping of the tuna salad, along with plenty of fresh bread to mop up the dressing.