Monday, August 31, 2009

Odds and Ends (with a recipe for hot summer days)

Tomorrow is my first day of classes. I think I'm mostly prepared, and what isn't prepared can be effectively faked. I've posted a bunch of online content for one of my classes, and thought up a nifty new activity for my methodology class that just might work.

My only other activity today was to make this:

Vegetarian Salad Ni├žoise:

  • scrub, halve or quarter, & steam 1lb new potatoes 10-15 minutes, and blanch in cold water;
  • trim, steam (5min) & blanch 2c green beans;
  • fine-chop 1/4c red onion
  • seed & slice 1 cucumber
  • halve 12-16 pitted kalamata olives
  • chop 1/2 c. fresh dill

Toss all of these together, then add dressing:

Mix 1 Tbsp. dijon mustard with 1-2 Tbsp. good olive oil,** then add 1/2 tsp @ salt, and honey or agave syrup, 2 Tbsp. fresh lemon juice, and pepper to taste.

Toss dressing with salad, and chill 1hr.

If you're not a vegan, then finish w/boiled egg wedges; if you're not vegetarian, add slices of seared ahi, perhaps with a bit more pepper.


**Mixing these two ingredients together first should keep the olive oil from separating from the rest of the dressing.


Anonymous said...

Looks like a yummy salad. I noticed your hard-boiled eggs have a green rim around the yolk. This can be avoided by boiling the eggs 10 minutes, then submerging them in ice water. This stops the egg cooking and gives you a beautiful yellow center. I'm a medievalist/mom, so I do a bit more cooking than research these days, so feel it necessary to add my expertise when I can.

Good Enough Woman said...

I love it with the seared ahi! Happy teaching!

TheKitchenWitch said...

This looks delicious! I add tuna, but it definitely can stand on it's own.