All Year Salad
Winter has been kind this year. It's the afternoon sun that I like the most, with its warm light and long shadows. It's my favourite time of the day too. I was craving for a salad - it's my body making ready for spring - but the day I made it, temperatures went down and it was a bit chilly. So I remembered this salad, good for every time of the year, cold or warm and always good with any dressing.
Potato and Spinach Salad with Tuna
2 eggs, boiled (I used 8 quail eggs*)
8 small baby potatoes
100 grs baby spinach leaves
1 tuna steak (about 200 grs) or 2 cans of tuna
1 Tbsp capers, drained
2 Tbsp niçoise olives (I didn't have)
2 Tbsp olive oil
salt and ground black pepper
A while before grilling, marinate tuna in oil.
Steam spinach in boiling water with a pinch of salt for a couple of minutes. Drain and set aside. Do not discard the water, use it to cook potatoes (each with a small cut lengthwise) for 8-10 minutes. Boil the eggs. In a small pan, cook the steak 2 to 3 minutes on each side until cooked through. Combine drained potatoes and spinach in a medium bowl. Slice the tuna steak and mix in, together with capers and olives. Toss to combine. Add eggs, halfed or quartered. Season to taste.
* If using quail eggs, boil them separately.
This salad can be served straight away as a warm dish or you can cool it for 45 minutes. I usually serve it with different dressings according to the time of the year.
3 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp Dijon mustard
1 Tbsp fresh thyme leaves
Beat olive oil and lemon juice, until thick. Add mustard and thyme and whisk. Pour over the warm salad. Serve immediately.
1 egg yolk
1 Tbsp lemon juice
1/2 tsp salt
50 grs unsalted butter
In a food processor, beat egg york, lemon juice and salt, until thick. Brown the butter (do not allow to burn). Add the butter to the egg mixture and blend. Serve separately. Keep the dressing in the refrigerator before using it.
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