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Amelia Islander

Too Hot to Cook?

Yup, it’s going to be another scorcher and who wants to heat up the oven or even dare venture out to the grill? Whenever the weather heats up I like to cool down my dinners. Certainly we eat a lot of salads at my house but this recipe is really a full entrée, and you can jazz it up with anything you have on hand. It’s basically Salad Nicoise, a hearty French salad containing fish: a cold dish originally from the region around Nice in France, containing anchovies, tuna fillets, olives, green beans, and sometimes other ingredients, served with a dressing of olive oil and garlic.

But for our Salad Nicoise the ingredients are whatever I have on hand from the garden and pantry. Red, ripe tomatoes, canned artichokes, hearts of palm, hard boiled eggs, roasted red peppers, tiny potatoes – all of those items are great tossed with olive oil, vinegar, and minced garlic. Sometimes I add canned or grilled tuna, leftover shrimp or steak, and even cold cuts. Pile your Salad Nicoise high on a plate with a hunk of crusty bread and a glass of wine, and you’ll be glad that summer is here!