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Freezer Egg, Potato and Bacon Burritos

Freezer Egg, Potato and Bacon Burritos

freezer egg, potato and bacon burritos

This month, for Food ‘N Flix, I’m sharing freezer egg, potato and bacon burritos. I was inspired this month by the movie The Martian.  And while potatoes might have been an obvious one for this movie, I couldn’t resist, since they are without a doubt one of my favorite foods.  A favorite story definitely deserves a favorite food.

So in case you haven’t seen or read The Martian, it is, in short, an amazing story about the possibilities and beauty of science.  The book by Andy Weir came out in 2014.  I adore sci fi, having grown up on reading Ray Bradbury, Isaac Asimov, and Robert Heinlein.  When I saw The Martian in the bookstore, I snapped it up quickly and spent a happy weekend lounging on the couch and reading it.

I was skeptical about how good the movie would be.  I’m a hard critic when it comes to movies that started as books.  It turned out that I also loved the movie.  Matt Damon plays Mark Watney, an astronaut left behind on Mars after a dust storm forces a mission abort.  The crew of the Ares III mission believe Watney to be dead, so leave him behind.  This starts his journey of survival until the Ares crew comes back to rescue him.  There’s lots of NASA control room drama that goes on throughout, in addition to following Watney’s path to survival.  It’s such a great pop-some-popcorn-and-stretch-out-on-the-couch-with-the-dog movie.

Potatoes factor heavily into the plot line, as Watney survives by growing potatoes.  Now in fairness, I would imagine Watney would probably not ever want to eat a potato again.  I probably wouldn’t want to either, and I really love potatoes.  Still, I wanted to do a shout out recipe to the humble spud.  These freezer egg, potato and bacon burritos are one of my favorite foods.  You might have guessed that they can be frozen – which makes them a perfect breakfast or lunch on the go food.

 

freezer egg, potato and bacon burritos

I opted to use these pretty blue, red, and yellow potatoes.  I don’t really notice much difference in flavor between potato types.  That said, I love the fact that potatoes come in so many varieties, so tend to cook with a mix.

freezer egg, potato and bacon burritos

The potatoes get mixed with a chopped up onion and roasted until they are crispy.  It doesn’t get much better than this.

freezer egg, potato and bacon burritos

freezer egg, potato and bacon burritos

I like to serve these with some salsa and some guacamole on the side (but wouldn’t you know it – none of my avocados were ripe when I made these).  I’m going to enjoy these freezer egg, potato and bacon burritos for lunch this week and imagine being on Mars.

Want to participate in Food ‘n Flix? Check out this month’s announcement post at http://adayinthelifeonthefarm.blogspot.com/ and drop by the Food ‘n Flix site to learn more!

Freezer Egg, Potato and Bacon Burritos

Ingredients

  • 8 small potatoes, washed and sliced into small chunks
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 8 eggs
  • 1/2 cup milk
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 8 pieces of crispy bacon
  • 2 cups shredded cheese
  • 8 large flour tortillas

Instructions

  1. Preheat the oven to 375 degrees. On a parchment lined cookie sheet, combine the chopped potatoes, chopped onion, salt, and 2 tablespoons of the olive oil. Bake for 30 minutes, turning once half way through the cooking time.
  2. Meanwhile, combine the eggs, milk, cumin, coriander and ground black pepper. Use a fork or a whisk to combine until the eggs are fluffy. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast iron pan over medium heat. Pour the egg mixture into the skillet and allow to set. When the eggs are nearly cooked through, fold and cook until they are fully set, gently scrambling. Set aside.
  3. To make the burritos, place 1/8th of the scrambled eggs in the middle of a tortilla. Put 1 piece of bacon on top of the egg. Put 1/8th of the roasted potatoes on top of the egg and bacon. Sprinkle 1/4 cup of cheese on top. Roll the burrito by folding up the top and bottom and then rolling the remaining tortilla over the folded part.
  4. Roll the burritos in aluminum foil and freeze. To reheat, remove the aluminum foil and wrap the burrito in a paper towel. Microwave until warm and serve with salsa and guacamole if desired.
  5. Makes 8 burritos.
  6. Enjoy!
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Kale and Gruyere Quiche

Kale and Gruyere Quiche

Kale and Gruyere Quiche

I’m craving spring flavors like those found in this Kale and Gruyere quiche.  I’ve had too many days of gloomy PNW weather.  I love the rain, but found myself outside yesterday in the morning doing my best to soak up the few sun beams we got.  Our cats were positively ecstatic – two of three parked themselves on the cat tree right in front of the window and basked in the sun.  Even Daisy found a sun spot on the carpet and took a good long time warming her belly.  We are all seriously deprived right now.

Kale and Gruyere Quiche to the rescue.  I love the creamy texture of eggs and cheese in a quiche.  Kale is a versatile vegetable and can be a harbinger of both fall and spring.  While I love having kale in pasta dishes in the fall, there’s nothing better in the spring than a good bunch of kale sauteed and tossed into a quiche.  I used lacinato Kale or dinosaur kale because I love the deep green flavor it brings to dishes.  I sauteed it until it was soft and then drained and pressed out the excess moisture in a colander.  This helps keep the crust from getting soggy.

Kale and Gruyere Quiche

I used a quick olive oil crust for this kale and Gruyere quiche.  I’ve been known to go crustless for my quiches, but this week just felt like that extra little touch might be in order.  One tip for baking the quiche – put the quiche on a baking sheet and put it in the oven.  This way, there’s no slopping of egg and milk into your oven.  Yes – I learned this the hard way.

Kale and Gruyere Quiche

One advantage of using Gruyere cheese is that it melts so well.  I also tossed in a few red pepper flakes to add some heat.  I could have gone either with red pepper flakes or with nutmeg – either would create a nice flavor, but nutmeg is to autumnal for me.  I also used a bit of fleur de sel this time around.  Really, it’s a perfect early spring dish.  I’ll be eating this throughout the week with a quick spinach salad on the side.

Kale and Gruyere Quiche

Kale and Gruyere Quiche

Kale and Gruyere Quiche

Ingredients

  • 1 bunch kale, washed, de-stemmed and chopped
  • 1 tablespoon olive oil
  • 1 cup milk
  • 5 eggs
  • 1/2 cup Gruyere cheese
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground pepper
  • salt to taste
  • Olive Oil Crust
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup ice water

Instructions

  1. To make the crust, combine the flour, salt, olive oil, and water in a small bowl. Combine with your hands until the crust holds together. Roll the dough out on a floured surface to the size needed for an 8 inch pie pan. Transfer the crust to the pie pan and refrigerate while you are making the quiche.
  2. Preheat the oven to 350 degrees.
  3. Saute the kale in the olive oil for 7 minutes or until it is wilted. Salt to taste. Drain and press out any remaining moisture. Set aside.
  4. Beat the eggs and milk together in a small bowl until frothy. Add the cheese, red pepper flakes, and ground pepper.
  5. Place the sauteed kale at the bottom of the chilled pie crust. Pour the egg/milk/cheese mixture over the top and redistribute the kale as needed.
  6. Bake for 30 - 40 minutes or until the crust is lightly brown and the eggs are set. Enjoy!
  7. Makes 4 hearty servings.
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This post is linked up to Tinned Tomatoes: Meat Free Mondays.  Check out the great posts that Jacqueline posts each week!

This post is also linked up to #CookBlogShare hosted by Easy Peasy Foodie and Hijacked by Twins.

Hijacked By Twins
Black Lentil Bowl with a Poached Egg

Black Lentil Bowl with a Poached Egg

I’m at that stage of winter when a black lentil bowl with a poached egg sounds like a perfectly light lunch for the week.  I’m also at the point at which I’m itching to do some spring cleaning, including making an effort to use up what’s been lurking at the back of the pantry.  It helps motivate me that we might be moving and I really don’t want to drag a half-eaten bag of black lentils with me.  As it is, I still have jars of home canned jam and pickles that we moved last year that will need to be packaged and moved again (because I’m not letting those pickles go to waste).

Black lentils just lend themselves to a simple meal.  The black lentil bowl with a poached egg takes just seven ingredients (counting salt and olive oil).  This recipe took so little time to make – I prepped my mirepoix first, cooked that and the lentils and then poached the eggs.  I’ve been obsessing a bit about mirepoix here of late.  The combination of onion, celery, and carrot adds such a deep flavor to dishes and it’s so, so simple.  With this dish, I understood the full complexity of the flavor – initially, I thought that the black lentil bowl with a poached egg would need a dressing of some sort, but when I tasted the lentils, that idea went out the window.

A note on the poached eggs: back in December, I tried my hand at poaching an egg in the traditional way in a saucepan.  It came out a flimsy mess.  Recently, I ran across a video of a chef poaching eggs in the oven, so that’s what I did.  The eggs came out beautifully!  The best part was I didn’t have to swirl the water, baby the eggs, watch the temperature, etc.  Eggs went into muffin cups with a tablespoon of water each, hung out in the oven for 9 minutes, and came out perfectly poached.

The full technique is included in the recipe below.  The best part is that poached eggs can be prepped in advance, so I poached my eggs on Sunday and will have an egg a day each day at lunch with my lentils.  I love super easy lunch prep!

black lentil bowl with poached egg

black lentil bowl with poached egg

Black Lentil Bowl with a Poached Egg

Ingredients

  • 1 onion
  • 2 celery stalks
  • 2 carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup black beluga lentils
  • 2 cups water
  • 4 eggs

Instructions

  1. Chop the onion, celery, and carrots finely. Heat the olive oil in a medium saucepan and saute the onion, celery, and carrot mix until the vegetables start to soften (about 10 minutes). Add the salt and the dried lentils. Stir a few times and then add the water. Bring to a boil and then reduce to a simmer and simmer for 20 - 25 minutes or until all the water is absorbed and the lentils are soft.
  2. To oven poach the eggs: Preheat the oven to 350 degrees. In each muffin cup, add one tablespoon water. Break each egg directly into the muffin cup. Sprinkle with pepper and salt. Bake for 9 minutes or until the white is set and the yolk is still runny. Use a slotted spoon to remove each poached egg and drain on a paper towel. Eggs can be prepared up to five days in advance.
  3. Recipe makes 4 servings. Enjoy!
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This post is linked to My Legume Love Affair #103, hosted by The Big Sweet Tooth (conceptualized by Susan and hosted by Lisa at Lisa’s Kitchen).  I’ll be hosting in April – can’t wait!

It’s also linked up to #CookBlogShare, which is hosted this week by Sneaky Veg.  Check out all the great posts!

Hijacked By Twins

 

 

 

 

 

 

And you can find it linked up on Tinned Tomatoes Meat Free Monday.

This recipe is getting around!

 

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

One of the great joys of the holiday season is creating and trying out new recipes, like this Bacon Avocado Eggs Benedict.  I’d never eaten Eggs Benedict before we moved to Washington.  I’ll confess that I have been fairly intimidated by runny yolks on eggs.  It’s just one of those quirky things.  As a kid, I absolutely hated eggs.  I could sort of tolerate them scrambled, with plenty of salt and butter.  My grandmother, who was a firm believer in eggs as a key protein, would make pancakes that were more egg than pancake to disguise the eggs, but still get me to eat them. I really thought that hard-boiled eggs were the absolute worst; they struck me as a rubbery abomination.

Fortunately, I grew out of my egg aversion with a vengeance.  I started eating hard boiled eggs when I lived in the Marshall Islands.  They were a cheap and easy source of protein and with enough salt on them, they weren’t too bad.  My relationship with eggs really changed when I met Clay – he makes the most amazing fluffy scrambled eggs and when combined with fried potatoes and avocado in a breakfast burrito, I’m in foodie heaven.  Of course, when we moved to Oregon and I started getting farmer’s market eggs, I learned that not all eggs are created equal.  My first encounter with a really fresh egg with a deep golden yolk was transformative.  Since then, I’ve been really curious about what people see in a runny egg yolk.

I eased into Eggs Benedict, starting out by ordering hard poached eggs.  And then one day, I didn’t bother and experienced a lovely golden egg yolk running all over my English muffin.  Oh, yum.

So this year, I decided it would be great fun to make my own hollandaise sauce, my own English muffins, and recreate my favorite Eggs Benedict dish with bacon and avocado.  This Bacon Avocado Eggs Benedict would be the perfect way to start the New Year.  Timing wise, this makes an ideal brunch.

The biggest challenge I encountered with this was the timing of all the parts.  So here’s what I learned:

  1. I recommend making your own English Muffins.  My recipe is linked.  You can start the dough the night before, taking it all the way through the first rise.  Punch down the dough and put it in the fridge overnight.  Take it out thirty minutes before you shape the dough into the English muffins and proceed as directed from there.
  2. Cook the bacon in advance and reheat it.
  3. Cook the Hollandaise and then set it aside while you poach the eggs.  Reheat it gently over very low heat until it is lukewarm.  Be sure to keep whisking it as you do this so the emulsion doesn’t fall apart.
  4. If you aren’t into poached eggs, fry your eggs instead.  You’ll never notice the difference under all the Hollandaise.

Most importantly, enjoy!

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Bacon Avocado Eggs Benedict

Ingredients

    Makes 4 servings
  • Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup slightly softened butter, cut into tablespoon sized slices
  • Eggs Benedict
  • 8 strips cooked bacon
  • 2 avocados, sliced
  • 4 English muffins, split in half and toasted
  • 8 poached eggs
  • Hollandaise sauce
  • Freshly ground pepper

Instructions

    To make the Hollandaise Sauce
  1. Off the burner, combine the egg yolks, water, and lemon in a small saucepan. Whisk to combine.
  2. Put the saucepan over a burner set on low heat. Whisk constantly until the eggs begin to get frothy and start to thicken. There will be a noticeable change in the egg mixture - they will begin to increase in volume as well as will start to get thick enough you will be able to see the bottom of the saucepan as you whisk. When this occurs, take the eggs off the heat and whisk in the butter, one tablespoon at a time. When one tablespoon of butter is fully incorporated, add the next until it's all been added.
  3. To assemble the Bacon Avocado Eggs Benedict
  4. Split each strip of bacon into two pieces. Lay two pieces of bacon on each half of the English muffins. Lay one or two slices of avocado on top of each English muffin. Lay the poached eggs on top of the avocado and then divide the Hollandaise sauce equally over each muffin. Grind fresh pepper over each.
  5. Enjoy!
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Squash Blossom Quiche

Squash Blossom Quiche

I planted one summer squash plant this year for one purpose alone: to have access to squash blossoms for this squash blossom quiche.  Squash blossoms seem like they have become a thing, like kale and bacon.  I suspect I was first introduced to the fact you could eat squash blossoms through reading Martha Stewart’s magazine, but I think the first time I actually tried one was at a coastal restaurant that served them stuffed with shrimp and cheese and deep fried them.  At the same time, we had a farmer at our local market that would come to market each weekend with trays and trays of both baby zucchini and squash blossoms, so I decided to experiment and see what I could make of them. 

The simplest preparation for these that I cook is to throw several into a quesadilla.  The blossoms add a mildly peppery taste.  The most complex preparation that I cook with these is this quiche.  I really like the combination of egg and blossom, and this is a recipe that freezes up nicely, so is great for lunch with a simple salad to accompany it.  It also makes a great weekend brunch recipe.

squash blossoms 2

quiche pre-bake

squash blossom quiche baked

plated squash blossom quiche

Squash Blossom Quiche
Serves 4

4 small potatoes (or 1 large)
1 tablespoon olive oil
5 eggs
1 cup milk
½ cup Swiss cheese (or other mild cheese)
1 teaspoon salt
Pinch freshly ground black pepper
4 or 5 squash blossoms, stamens removed

Preheat the oven to 400 degrees.  Slice the potatoes to ¼ inch thickness.  Layer them on a baking sheet covered in parchment paper and drizzle with the olive oil.  Bake for 25 minutes or until both sides are slightly crispy.

Drop the temperature on the oven to 375 degrees.  In a medium sized bowl, combine the eggs and milk and beat until combined.  Add the Swiss cheese, salt and black pepper and stir until combined. 

In a non-stick cake pan or pie pan, layer the potato rounds so that they overlap a bit and cover the bottom of the pan.  Gently pour the egg, milk, and cheese mixture over the potatoes.  The potatoes may float – they’ll settle into the bottom as the quiche cooks.  Lay the squash blossoms on top.  Bake for 40 – 50 minutes or until the egg is fully set (check for doneness by inserting a knife or toothpick into the middle of the quiche – if it comes out clean, the quiche is done). 

Spicy Sunday Frittata

Spicy Sunday Frittata

 This is the first weekend in over a month that we’ve been able to enjoy a lazy Sunday morning and actually cook brunch.  It’s been so, so very nice.  The whole weekend has had a leisurely air to it, starting with a mid-morning trip to the farmers market yesterday.  It’s the season for lots of spring green vegetables – particularly my favorites of broccolini, rapini, and asparagus. I also discovered a chorizo vendor:  we bought a pound of the spiciest green chili chorizo that they had.  Half of it went into a brunch frittata and half of it will go into something else – we haven’t figured that part out yet.

finished spicy frittata

Spicy Frittata
Serves 4

½ pound chorizo
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, diced
1 bunch broccolini, finely chopped, florets and stems separated
6 eggs
¼ cup milk or heavy cream
¼ cup salsa
¼ cup Monterey jack cheese, shredded

Preheat the broiler.

Sauté the chorizo in an oven-safe non-stick or cast iron pan until it’s browned. 

Add the olive oil, the onions, garlic and chopped stems of the broccolini and cook until soft.  Add the florets from the broccolini and cook for 3 more minutes. 

Combine the eggs and milk/heavy cream and mix with a fork until fluffy.

Remove the chorizo and vegetable mix from the pan and set aside.  Pour enough of the egg mixture on the bottom of the pan to cover the pan.  Let this set, then spread the chorizo and vegetable mixture over this layer.  Pour the remainder of the egg mixture over the vegetables and then put the frittata into the oven.  Broil until set and top is lightly brown.  Pull out the frittata and spread the salsa over the top and sprinkle with grated cheese.  Put back under the broiler until the cheese is melted.  Pull out and let the frittata sit for 5 minutes to rest.

Morel and Asparagus Quiche

Morel and Asparagus Quiche

Morels are one of those ingredients that are a harbinger of spring for me.  I first found morels at the farmer’s market three years ago.  I’d heard about them, certainly, prior to that – morel recipes would often pop up in my Pinterest feed.  But morels are not something the grocery stores in the areas I’ve lived carry and the first several years I went to the farmer’s market and encountered morels, I wasn’t quite brave enough to figure out what to do with them. 

morel

My first morel experience was daunting.  There’s much conflicting information regarding how, exactly, to treat morels – to soak or not to soak, to wash or not to wash, and so on.  What’s consistent is that morels need to be well cooked, otherwise they can be toxic.  What’s also consistent is that morels are products of the wild – and such, they often come with bits of forest still attached to them: a pine needle here and there, an itty bitty white worm or two.  What I’ve landed on is this: a few hours in salty water doesn’t seem to hurt them and seems to reduce the number of itty bitty white worms that wriggle their way out in the frying pan.  Also, white worms are just protein – and morels are tasty enough not to worry about it too much.  My favorite preparation of morels is sautéed in a lot of butter and served on a burger with bacon.  Since I didn’t have time for burger or bacon this weekend, I think that a quiche with morels and asparagus will do.

morel

Morel and Asparagus Quiche
Serves 4-6

¼ pound morel mushrooms, soaked for 2 – 3 hours in salt water, then chopped
2 cups chopped (2 inch or so pieces) asparagus
2 tablespoons butter
1 cup milk
5 eggs
½ cup shredded cheese (I used a combination of parmesan and mozzarella)
1 teaspoon salt
A few grinds of fresh pepper

Preheat the oven to 350 degrees

Melt the butter in a non-stick pan.  Add morels and sauté until they are soft.  Add water as needed if they start to stick.  When morels are soft, add the asparagus and sauté for another five minutes or until the asparagus has softened.

morelandbutter asparagusand morel

While the morels and asparagus cook, measure out the milk in a bowl or large measuring cup.  Add the eggs and beat until smooth.  Add the cheese, salt, and pepper and combine.

Put the morels and asparagus in a well-oiled baking pan (a glass 8×8 dish works well).  Pour the egg, milk and cheese over the vegetables. 

quiche pre bake

Bake the quiche for 35-40 minutes or until set.  A knife inserted in the middle will come out clean when it is set.

quiche1

This freezes well, so makes a good lunch meal.

Roasted Asparagus and Egg Salad

Roasted Asparagus and Egg Salad

I have an obsession with chickens. I blame my formative years of watching The Muppet Show and being particularly fond of Gonzo and his chickens. Someday, when I’m landed in one spot that allows for urban hens, I’m determined to have my own chicken flock. For the time being, however, in a rural agricultural area, it’s easy enough to have conversations with others at work that have, or have had, rural or urban livestock. I was fortunate at my past job to have a co-worker who raises hens and also has guinea fowl. I had the chance to hear many stories about her flock, including quite a few stories about the guinea rooster who has a propensity for chasing after the chickens. I don’t think it’s a guinea rooster who is going to be long for this world because of his bullying behavior, in fact. The guinea hens, however, are apparently champion layers. One day a few weeks ago, my co-worker offered to bring me a dozen guinea hen eggs, and of course, I accepted.

Guinea hen eggs are smaller than chicken eggs and a bit pointier on one end. As I did some research to figure out what to do with these, I learned that one major difference between guinea hen eggs and chicken eggs is that the former are have much thicker shells, so can be tougher to crack. The actual eggs are described as having a deeper yellow yolk and as being creamier and more egg-y than chicken eggs.

guineaheneggsincartonguinea_hen_eggs

I’m not sure why there is something a bit strange to me about eating an egg that didn’t come from a chicken. I’ve passed up duck eggs and geese eggs at the farmers market before, but I think I’m a convert now for non-chicken eggs. The guinea hen eggs are spectacular – the yolks are golden, and I think I may use the seven eggs I have left and make some homemade pasta with them. As is, they boiled up beautifully. Indeed, the only challenge was that I had to really whack them to break up the sh

ells – the shells are so thick!

Hard Boiled Guinea Eggs

This salad could definitely be made with hard-boiled chicken eggs as well. If you happen to have access to a different kind of bird egg, though, I encourage you to try them.

Roasted asparagus and egg salad

asparagus and egg salad, dressed

Roasted Asparagus and Egg Salad
Serves 2

4 hard boiled eggs, peeled
½ bunch asparagus, ends trimmed
1 tablespoon olive oil
1/2 teaspoon sea salt

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Spread the asparagus in a single layer on the sheet, drizzle with olive oil, and sprinkle with salt. Bake for 10 minutes and then flip the asparagus. Bake for another 10 -15 minutes, until asparagus is a bit crisped and soft. Plate with the hard boiled eggs on top and drizzle with lemony avocado dressing.

Lemony Avocado Dressing
Juice from ½ lemon
½ avocado
2 tablespoons olive oil

Combine all ingredients in a blender. Add a bit of water or more olive oil if the dressing is too thick.

Not a Niçoise Salad

Not a Niçoise Salad

This week, I had a serious craving for a robust salad for my lunch. I also wanted smoked salmon, but then became enticed by a smoked trout I found at our local grocery. I’m a fan of a mix of interesting vegetables in a salad and had created what I thought was a Niçoise salad last summer, complete with roasted potatoes, salty kalamata olives, and blanched baby green beans. After doing some research today, I learned that this isn’t strictly a Niçoise salad. So I’ll own up to it not being such a thing and let it stand on its own for just being a great lunch salad.

The smoked trout was a bit too teriyaki-tasting for me and clashed a bit with the pesto dressing. I think either canned tuna or baked salmon would have been a better choice, so have included those as options here

notnicoise2.notnicoise3

Pesto Lemon Dressing
Easily dresses 3 salads

3 tablespoons pesto
¼ cup olive oil
Juice from a small lemon
½ teaspoon salt
A few grinds of fresh pepper

Combine all ingredients in a small jar, cover with a tight lid, and shake vigorously.

Not a Niçoise Salad
Serves 3

3 hard-boiled eggs, peeled and cut in half
1 package smoked steelhead trout, smoked salmon, or one can canned tuna, or a small fillet of baked salmon
One head endive
One small head romaine lettuce
5 or 6 radishes, sliced
½ cup kalamata olives
1 can quartered artichoke hearts
6 or 7 baby potatoes, quartered and roasted (see below)
Drizzle the baby potatoes with 2 teaspoons of olive oil and roast in an oven at 400 degrees for thirty minutes, stirring half way through.

Divide ingredients among three plates or containers. Dress with the pesto lemon dressing.

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