Hi everyone! Lindsay here – Kyle’s little sister. I wanted to share one of my favorite salads (many of the ingredients you can get from Kyle!) from one of my favorite food blogs – Half Baked Harvest – by Colorado Native, Tieghan Gerard. If you haven’t stumbled upon her food blog or cookbooks yet, you need to check them out. She balances amazing flavor with healthy ingredients in recipes that are easy to follow and often easy on the budget. Check out the original recipe here, or reference the photo and recipe from her site below. I sometimes substitute smoked salmon for the tuna, but they’re both good! I hope you enjoy!
Summer Nicoise Salad via Half Baked Harvest
1/3 cup extra virgin olive oil, plus more as needed
2 oil-packed anchovy fillets, drained*
1 garlic clove, grated
2 tablespoons lemon juice
1 teaspoon dijon mustard
kosher salt and black pepper
1 pound mixed baby potatoes
1 bunch asparagus, ends trimmed
3-4 ears corn on the cob, husked
2 tablespoons extra virgin olive oil
4 cups fresh chopped greens, such as romaine or arugula
1 cup cherry tomatoes, halved if large
1/2 cup mixed Greek olives, pitted
6 radishes thinly sliced or quartered
2 cans (6 or 7-ounce) tuna packed in olive oil, drained
1 avocado, slided
1/2 cup mixed tender herbs, such as basil, parsley, thyme, and/or dill
4 hard-boiled eggs, sliced (optional)
1. To make the dressing. Combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and disintegrated, 5 minutes. Remove from the heat and add the garlic, tossing to combine. Mix in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed.
2. To make the salad. Place the potatoes and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 10 minutes.
3. Meanwhile, pre-heat the grill to medium high heat. Toss the asparagus with olive oil and a pinch each of salt and pepper. Grill the asparagus for 3-5 minutes, turning 1-2 times throughout cooking, until light char marks appear. During the same time, grill the corn until charred all over, 5-8 minutes, turning 1-2 times throughout cooking. Once the corn is cool enough to handle, remove the kernels from the cob.
4. While still warm, cut the potatoes in half and add to a large serving bowl, tossing them with half of the dressing. Arrange the salad greens, grilled asparagus, corn kernels, tomatoes, olives, radishes, tuna, and avocado around the potatoes. Drizzle the remaining dressing over the salad. Top with fresh herbs and eggs, if using. Serve slightly warm or at room temp.
*If the anchovies just totally freak you out, then yes, you can omit them, but I would add a splash of apple cider vinegar and additional salt to make up for the missing flavors.