Project 296: Salade Niçoise

I love to make salade Niçoise because it takes very little time at the stove. I can use the same pot to boil beans and then potatoes. Plus, it's a meal in itself. Leafy greens, potato for carbs, and protein in the form of tuna, eggs and anchovies. My version has almost all of the traditional components of this famous salad. I did not, however, have Niçoise olives. They are very expensive and I already had an olive mix on hand. I also didn't add tomatoes because they aren't in season. As for capers, we love them. But the salad had enough salty stuff. I feel I have a better than fair representation of Niçoise salad. Besides, with a dish like this, the ingredients will be debated until the end of time. Anyone seeing the salad I have created will recognize it as Niçoise salad even if they disagree with one or two of my ingredients.For the salad: handful salad greens (or more, if you like) two medium red potatoes 1/2 lb. green beans 4-6 anchovies, flat or rolled, rinsed and drained 4-6 hard boiled eggs, halved 1 6 oz can of tuna, drained olives Boil the potatoes: If you are using baby redskins, simply boil them whole. If not, you will need to cut up the potatoes in slightly larger than bite-sized pieces. Boil them in salted water until just tender. Drain and set aside to cool. Quick boil the green beans: head and tail the beans then drop them into boiling salted water for only a couple of minutes. Then quickly sink them into ice water to stop the cooking. This way you will retain that brilliant green color. Drain and set aside to cool. Assemble the salad greens on a plate or platter and then arrange the other ingredients on top of the greens in any fashion you like. Drizzle with the vinaigrette. Vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp minced shallots 1 tsp dijon mustard 1-2 tsp balsamic vinegarIt's simple. It's delicious. It's filling. It's great with a glass of crisp, white wine.

Pan-Seared Scallops with White Wine Reduction

Pan-searing scallops can be intimidating. The main fear, I think, is overcooking. But you have to give it a try, just do it. You will be surprised that it is so easy. And you will love the results. You don't have to top them with a reduction or anything else. I've included the instructions for what I did recently. You can use any reduction, sauce, vinaigrette, etc. that suits you.

For the scallops, you will need the desired number of big scallops, kosher salt & freshly ground black pepper, and oil for searing. The first thing to keep in mind when pan-searing scallops is that everything happens very fast so have all ingredients prepared and tools at the ready. The second thing is understand the needs of the scallops.

They need to be dry. Whether you purchased them fresh or thawed them from frozen, pat them dry with paper towel before searing. If you patted them dry then went off and prepared other things before searing, pat them dry again. Right before you put them in the pan, season them with salt and pepper.

They need hot oil. Use an oil with a high enough smoke point (not olive oil). I used vegetable oil. A thin layer covering the entire bottom of the pan will do. Medium-high heat will do the job but be patient and let that oil get hot. Look for the oil to shimmer then right after that come the faintest wisps of smoke. That's your signal. Gently place the scallops in the pan.

They need their personal space. Even if you have to sear in two batches, keep space between the scallops. Crowding them will result in steaming them.

They need their privacy. Once they are in the pan, leave them alone. Don't walk away but don't shake the pan or pick them up every five seconds. Let them sear.

They need to get gone soon. About a minute later you will see the edges of the bottoms begin to brown. Using tongs, lift one a bit to see if the bottom is nice and golden brown and crispy. If so, turn over all of them. If not, set it back down and wait a few more seconds. Once all of them are flipped, give them about a minute on the second side, if that, then get them out of that pan. Set them aside and quickly make the reduction in the same pan.

For reduction:

• scant quarter cup of white wine
• heaping tablespoon shallot, finely diced
• 1/2 tsp dijon mustard
• 1/2 tsp butter or your favorite substitute

This all happens very quickly so have ingredients ready. Once you have removed the scallops from the pan. Reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits form the pan. Please take care because that pan is still hot and things might sputter. Add the wine and continue to stir. Return pan to heat. Add mustard and butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness.

Drizzle the reduction over the scallops and serve immediately. See, that was easy. And isn't it delicious? Now go teach all of your friends.