Friday, 15 April 2011

Eating Salad in the Rain

Rain, in my opinion, is all about context. Winter rain is a miserable experience, while summer rain is a relief. Spring rain is an investment. It got rid of the excess snow and is now transforming the brown and barren land into one of green and buds and hope. It is saturating the land so that we can have those spring flowers that we love so much. And I love it.

I love watching the rain, and even thunderstorms, so much that my husband built me a rain roof for the deck. I can see through it while sitting in relative dryness and be totally immersed in the sights, smells, and sounds of the rain.

And, since there is a table on said deck, I can even eat in the rain. And I do.

Like this delicious and easy take on a nicoise salad. High in protein, big on flavour, and absolutely delicious.

You can tailor it to your own tastes, it would be wonderful with some blanched green beans when they come into season, and some halved grape tomatoes would be great too. You are only limited by your imagination.

Insalata di Gennaro
adapted from Jamie Oliver's Jamie's Italy
for IHCC April Showers

Ingredients
4 just hard boiled eggs*
14 oz new potatoes, cubed, and boiled in salted water
3 tbsp brined capers, drained
2 lemons
extra virgin olive oil, as needed
1 7-oz can of tuna packed in oil
kosher or sea salt
fresh black pepper
big handful baby arugula
big handful mixed baby greens
¼ small red onion, sliced very thin

kalamata or nicoise olives, for garnish

Let potatoes cool a little bit, then toss them in the lemon juice with a little of the olive oil and the capers. Season with salt and pepper. Let sit for 10 minutes, then add in the rest of the ingredients. Toss gently and adjust olive oil and seasonings to taste. Serve, garnished with the olives and a drizzle of the olive oil.

*To make hard boiled eggs perfectly - put your eggs, gently, into a heavy bottom pot. Cover with cold water and place the lid on. Turn element to med-high and as soon as the water comes to a boil, turn it off. Set your timer for 10 minutes. When it beeps, take your pot to the sink and strain out the hot water. Fill with cold water, keep the water running on low and peel the eggs under the stream. 
I always make some extra eggs for an egg salad or just for snacking.
IHCCJamieOliver
IHCC