Tagged: lettuce

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives


1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Mazorca Especial

Shared by Damien Pitter

When I taught in Colombia, we used to go to this fast-food place called Tazmania, named after the Looney Tunes character, the Tazmanian Devil. We would usually have chicken burgers, but we kept seeing these orders of something pass by on their way to other tables. Finally, we got courageous enough to try it. We didn’t know what it was on the menu, so we pointed at someone else’s. Turns out it was really good. This is my best effort to reproduce it.

1. Chop up some lettuce – finely.
2. Get a bag of kettle-boiled potato chips (best if kettle boiled) and grind them up into tiny little pieces. Crumbs, really.
3. Get some ground/finely chopped panella cheese. If you can’t find panella, feta will do, but it’s flavor is stronger.
4. Mix a sauce of equal parts cream and Kraft Miracle Whip salad dressing.
5. Fry the garlic in a as little butter as is required to fry it and add the garlic to the cream/Miracle Whip sauce and mix it in well.
6. Season a chicken breast in Seasoning Salt and black pepper and cook it. Cut it up into small cubes when you’re done.
7. Cook some kerneled corn (corn off the cob). I usually just use frozen corn and follow the instructions on the bag.
8. Create the following layers:
– Put a layer of diced lettuce in the bottom a deep, personal sized bowl.
– Put a layer of potato chip crumbs on top of that.
– Put a layer of corn on top of the potato chips.
– Put the cheese on top of the corn.
– Put the chicken on top of the cheese.
9. Pour the sauce on top of all of it.

Sounds dubious. Tastes good. Enjoy!

Mr. Priebe’s Never Fail Salad

Shared by Monna McDiarmid

Some people get bummed out about making salads. Maybe that is because they always make the same salad so they are BORED… or maybe it’s all that chopping. The thing is that salad does not have to be boring OR hard work. Here is our friend Jay Priebe’s secret to great salads…

– a leaf (Romaine lettuce, iceberg lettuce, spinach etc.)
– a fruit (fresh or dried – raisins, apple, pear, mango, tangerine, cranberry, tomato (yes, a tomato is a fruit), strawberry)
– a nut (peanut, cashew, almond slivers)
– a cheese (cheddar, feta, goat cheese, parmesan, asiago, mozzarella)
– a salad dressing

Favourite variations:
– Romaine lettuce, thin slices of fresh pear, cashew halves, small chunks of blue cheese served with an oil and vinegar dressing (Monna McDiarmid)
– Baby spinach leaves, pistachio nuts, chunks of blue cheese chunks, cubes of grapefruit, and a salad dressing made of balsamic vinegar, olive oil and maple syrup. (Jay Priebe)