SALADE NIÇOISE BACKGROUND

SALADE NIÇOISE BACKGROUND Salade Niçoise Recipe Background Salad Niçoise is pronounced nee-swahz An arranged salad w/potatoes, olives, green beans, vinaigrette dressing Niçoise means in the style of Nice, France w/garlic, tomatoes, anchovies, black olives, capers, lemon juice It was developed in the 1800s Nutrition CARBS for fast energy = all veggies have a bit o FIBER for digestion, cholesterol, feeling full = greens, veggies PROTEIN for building up body tissues, energy = tuna, eggs FAT for long-lasting energy, feeling full = oil, olives, fish, eggs o OMEGA 3 FATTY ACIDS for healthy memory, heart & skin = fish VITAMINS AND MINERALS for immune health = all o CALCIUM for strong bones = tuna Popular French Food Butter, cream and cheese are important ingredients in French cooking Eggs are they key in some French dishes: omelets, crepes, soufflé, quiche Eggs also are a binding agent for many famous French sauces Did You Know? Eating is an art in France The French teach their children about local foods and wines early in life France has historically been the gastronomical capital of the world French Regional Specialties: Each region in France is known for different food specialties Each region uses different fats (butter, lard, olive oil) in recipes The regions on the coast are known for seafood Glossary Vinaigrette: oil and vinegar dressing Gastronomical: related to cooking and eating Binding Agent: an ingredient that makes other ingredients stick together 1

SALADE NIÇOISE RECIPE Cultural Background: Where in the World? Nice, France, Europe Staple Foods: Wheat Did You Know? France has historically been the gastronomical capital of the world Nutrition: This Dish Is Rich In Carbs: all veggies have a bit Fiber: greens, veggies Protein: tuna, eggs Fat: oil, olives, fish, eggs Omega 3 Fatty Acids: fish Vitamins and Minerals: all Calcium: tuna Prep Time: 25 minutes Cook Time: 20 minutes Makes: 16 tasting servings Recipe by Lynn Fredericks Ingredients for the Salade: 8 New Potatoes 2 heads Boston (Bibb) Lettuce 3 Eggs ½ pound Green Beans 1 jar or can Italian Tuna (packed in olive oil) ½ container Grape Tomatoes ½ cup Niçoise Olives (black, oil cured) 3 tablespoons Capers 1 can Anchovies (optional) Ingredients for the Dressing: ½ cup Extra Virgin Olive Oil 1 Lemon 1 clove Garlic 1 tablespoon Dijon Mustard 3 sprigs Tarragon, fresh 6 leaves Basil, fresh Directions: 1. WASH all produce. 2. FILL a medium saucepan halfway with water, ADD potatoes, and SET over high heat to boil. CHECK the potatoes periodically, REMOVING them with a fork or slotted spoon when a fork can go in easily but they are not mushy (about 15 minutes until they are cooked). 2

3. TRIM the ends of the green beans and CUT in half. When the water is boiling for the potatoes, BLANCH the green beans in the boiling water for 1 minute. REMOVE with a slotted spoon and cool them in ice water. 4. DROP the eggs gently into the boiling water and COOK for 15 minutes. REMOVE with a slotted spoon. 5. WASH and DRY the lettuce. ARRANGE lettuce leaves attractively on a large platter, so the leaves totally cover the platter and fan out around the edges. 6. OPEN the can or jar of tuna (be careful of the sharp lid). DRAIN the tuna and FLAKE it with a fork in a small bowl, then PLACE it in the center of the platter. 7. CUT the grape tomatoes in half and PLACE in a lettuce cup. 8. CUT the cooled potatoes in quarters and PLACE potatoes in a lettuce cup. CREATE visual symmetry as you ARRANGE the salad ingredients in piles in the lettuce cups. 9. When the eggs are cool, PEEL and QUARTER them. PLACE them in two lettuce cups. 10. ADD the green beans, in bunches in two or more of the lettuce cups. 11. MEASURE and ADD the olives and capers. SPRINKLE them evenly over the salade. 12. DRIZZLE the dressing evenly over the entire salad. Directions for the Dressing: 1. MEASURE the olive oil into a large measuring cup. 2. SQUEEZE the lemon into the cup with oil. 3. CHOP the herbs, then ADD them to the cup. 4. PEEL and MINCE the garlic and ADD to the cup. 5. MEASURE the mustard and ADD to the cup. 6. With a fork or small whisk, BLEND the ingredients evenly. 3

SEASONAL VARIATIONS Season Fall Winter Spring Summer Variation Garbanzo Beans grated Root Vegetables canned Smoked Fish canned Beans Cilantro sliced Avocado Lime Juice diced red or yellow Bell Pepper Cucumber raw diced Summer Squash 4

SALADE NIÇOISE INGREDIENT & EQUIPMENT CHECKLIST PERISHABLE INGREDIENTS 2 heads Boston (Bibb) Lettuce 3 Eggs, boiled ½ pound Green Beans ½ container Grape Tomatoes 8 New Potatoes 4 ounces Niçoise Olives (black, oil cured) 1 Lemon, to juice 1 clove Garlic, fresh 3 sprigs Tarragon, fresh 2 sprigs Basil, fresh NON-PERISHABLE INGREDIENTS 1 jar or can Italian Tuna (packed in olive oil) 1 small jar Capers ½ cup Extra Virgin Olive Oil 1 small jar Dijon Mustard COMMON EQUIPMENT Chef s Knife Cutting Boards Measuring Spoons & Cups Wooden Spoon Colander Bowl, Large Oven Mitts 10 Mise en Place Bowls SPECIAL EQUIPMENT Medium Saucepan Large Platter or Tray Can Opener DISPOSABLE SUPPLIES Tasting Spoons Paper Towel Roll Napkins for all SUPPLIES Stove Plates for all Forks for all 5

BATTLEMise%en%PlaceChecklist: ComposedSalad Youarereadyto battle thisrecipewhenyourmise%en%placelooks likethis: 7cookednewpotatoes,quartered,inabowl 1cooked andreservedtoshowhowtocutindemo Largeplatter(s) sizedepending?withbiblettuceleaves arrangedartfully 2eggscookedandquarteredlengthwiseonaplate 1 cookedeggreservedtoshowhowtoquarterindemo halfpoundofgreenbeanscooked,trimmedandcutinhalf with2?3cookedbeansleftwholefordemo Canorjaroftheoilpackedtuna,openedanddrainedtoadd duringdemo Bowlofgrapetomatoesslicedinhalfwith2?3reservedto showhowtocutindemo Nicoiseolivesinabowl,pittedwith2?3reservedtoshow howtopit(placepapertoweloverthemandbeatwith mallet,orbottleofoliveoil)removepaperandpitslidesout Capersinthejarwithameasuringspoonreadyfordemo Liquidmeasuringcupwiththeseasoningingredientsand measuringspoonsreadyfordemo:oliveoil,lemoncutin half,cloveofgarlicminced,mustard,3sprigsoftarragonoff thestemsand6basilleaves. Yourdemotablehas:acleantablecloth,inductionburner, pot,cuttingboards,knivestodemohowyoucutingredients (perabove);andpapertowels,handsanitizerifnecessary, cookingtoolsasneededtodemohowtoprepare;plates andforks/spoonsforeachstudentforwhenbothbattles doneandeveryonesitstogethertoeatandenjoy. BATTLEMise%en%Pace%Checklist: ComposedSalad Youarereadyto battle thisrecipewhenyourmise%en%placelooks likethis: 7cookednewpotatoes,quartered,inabowl 1cooked andreservedtoshowhowtocutindemo Largeplatter(s) sizedepending?withbiblettuceleaves arrangedartfully 2eggscookedandquarteredlengthwiseonaplate 1 cookedeggreservedtoshowhowtoquarterindemo halfpoundofgreenbeanscooked,trimmedandcutinhalf with2?3cookedbeansleftwholefordemo Canorjaroftheoilpackedtuna,openedanddrainedtoadd duringdemo Bowlofgrapetomatoesslicedinhalfwith2?3reservedto showhowtocutindemo Nicoiseolivesinabowl,pittedwith2?3reservedtoshow howtopit(placepapertoweloverthemandbeatwith mallet,orbottleofoliveoil)removepaperandpitslidesout Capersinthejarwithameasuringspoonreadyfordemo Liquidmeasuringcupwiththeseasoningingredientsand measuringspoonsreadyfordemo:oliveoil,lemoncutin half,cloveofgarlicminced,mustard,3sprigsoftarragonoff thestemsand6basilleaves. Yourdemotablehas:acleantablecloth,inductionburner, pot,cuttingboards,knivestodemohowyoucutingredients (perabove);andpapertowels,handsanitizerifnecessary, cookingtoolsasneededtodemohowtoprepare;plates andforks/spoonsforeachstudentforwhenbothbattles doneandeveryonesitstogethertoeatandenjoy.