Nicoise, Very Nicoise

>> Thursday, June 9, 2011



1. tuna
2. potatoes
3. green beans
4. eggs
5. tomatoes

This was a plenty good and serviceable dinner served warmed with the leftovers reassembled into a plenty good and serviceable lunch served cold. Or room temperature really. Have I ever mentioned that I don't refrigerate my lunch? Ever? You probably should. And you too. Especially you. Do as I say, not as I do and all that. Food safety! Salmonella! PLAGUE! Certain. Death. But if you don't die, there's just something awfully special that happens when hard cooked egg meets mustard vinaigrette with the snap of a green bean, the smoosh of a potato and the pop of a tomato and it isn't cold or hot but just right.

See those tiny potatoes? I've been buying those from Fresh & Easy and I love, love, love them. They are so tiny, and cute, and little, and small, and oh, you know, but they cook SUPAH fast and they're kind of sweet and there's even a purple one in the mix. I have a vague suspicion there might be some serious genetic engineering going on there but I'm gonna choose not to dwell on it. Because they are just so damn cute.

Oh, I should tell you about the dressing! I sometimes make vinaigrette in the blender but usually in a bowl with a whisk. Mainly because I don't want to have to wash the blender. You might think a lazy person like myself would just put everything in a jar and shake it and have even less to wash. You'd be wrong. Until now anyway. I'm officially a shaken vinaigrette convert so it's kind of my duty to proselytize - you might think it's the most obvious thing in the world but clearly SOMEONE failed to let me know about it so there could be others out there. People like me. People who have no idea. This is my mission. My destiny.

Mustardy Vinaigrette Dressing

30ml apple cider vinegar
120ml olive oil
1 T coarse ground mustard
1 clove of garlic smashed hard
1 lemon, squeezed
1 quick squeeze o' honey (a teaspoon tops)
big pinch of salt
bigger pinch of pepper

Pour everything into your vinaigrette making container with a tight fitting lid cleverly marked in mls on the side for your measuring convenience. You might know this by it's other name, "water bottle". Apply lid. Shake like mad. Pour over your food. Eat. Store leftover dressing in the fridge in the, wait for it, same container you used to make it in. I know, right???

2 comments:

BlueFrogJ June 9, 2011 at 4:39 AM  

Very nice looking bento. Oh I'm hungry now. I probably won't have a bento for lunch today. Jealous!

Jenn of Not Exactly Bento

Feisty Foodie June 13, 2011 at 9:53 PM  

That's some big tuna

LunchBucketShares

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