Dinner: Friday, August 13, 2010

• Salade Niçoise
• Grand Central Baking baguette

We're finally getting some real heat--local forecasters have been breathlessly forecasting 4-5 days in the mid- to upper-90's, so what better time for my go-to hot day dinner. Especially with local local Brandywine tomatoes, perfect green beans, and fingerling potatoes. All the cooking (eggs, potatoes, beans) gets done in the morning, so it's just a matter of assemble and eat.

Plus, it gives me a chance to share the recipe for "My Mom's French Dressing", which is how our entire family refers to it. It is from her oldest cookbook--I think she got it when she got married (this woulda been the early 50's), and it is just a simple and delicious dressing that complements the Niçoise perfectly, as well as being just a terrific all-purpose vinaigrette. I like to marinate the potatoes for at least 30 minutes in the dressing, then I separately toss first the lettuce (or in this case, baby spinach) as the base for the platter, then top with potatoes and tuna, green beans, also tossed with dressing, hard boiled eggs, tomatoes (which I cut and let sit with some salt for a few minutes), good quality Spanish tuna in olive oil, and olives. Anchovies and capers optional. Pass more dressing separately, if needed.

My Mom's French Dressing

• 1 sm. clove garlic
• 1/2 c. red wine vinegar
• 1 tsp. dry mustard
• 1-1/2 tsp. sugar
• 1-1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 1 c. olive oil

My mom typically halves the garlic clove and lets it macerate in the dressing. I like a little more assertive garlic (and I usually don't have time to let the dressing sit before using) so I use a garlic press. Also, this makes a BIG BATCH, so I usually halve it.

PSSST! This dressing is also the secret to my mom's best in the whole world potato salad. She peels and dices the cooked potatoes while they are still warm, and tosses them with ample quantities of this dressing. Don't tell her where you heard this, though. ;-)