This week our salad was chosen by Debrah. She chose Grilled Tuna Salad Nicoise. I love Nicoise salad, so I was happy with this choice.
But...it was Saturday evening, and my husband was out of town. I was feeling very lazy, and didn't want to drive to the store for ingredients. So I decided that I would make this salad only with things that were in my refrigerator or freezer. The salad was wonderful, but I did change it quite a bit. But I have no doubt that if you follow Debrah's recipe below, it will be just as good if not better.
I rarely allow myselt to go to the store and buy fish. We just have too much in our freezer. So I knew that the first substitution I would make would be to use salmon instead of tuna. I just rubbed it with olive oil, sprinkled with salt and pepper, and grilled it. I have substituted salmon for tuna many times when making a nicoise salad. Then I had to decide what other ingredients I could use. I am watering a neighbor's garden while she is out of town, and I had access to her greenhouse while she was gone. So I cut fresh lettuce for the base of my salad. I didn't have any green beans or asparagus, but I had recieved 2 artichokes in my CSA shipment this week. So I cut out the hearts, drowned them in olive oil, lemon juice, salt, pepper, and herbs de province, put them in a covered pan, and baked at 375 degrees until tender. My other components were boiled new potatoes, hard boiled eggs, cherry tomatoes, and mixed olives. Then it was time for the vinegrette. I knew I would make the classic version, as I just wouldn't consider it a nicoise salad with an asian version (see recipe below). But as I started to make it, I realized I was out of anchovy paste. So I added a little fish sauce, since I heard that was made from anchovies. It worked perfectly.