January 5, 2013

Roasted Nicoise Salad

from marthastewart.com

This is a great version of Nicoise salad with fewer ingredients than this more classic one, and with the richer flavor of roasted veggies. The lemon vinaigrette keeps well and is good with lots of things. Serves 4. 

1 1/2 lbs small red potatoes, quartered (or fingerlings, etc)
2 T olive oil
salt and pepper
2 pints grape tomatoes
2 bunches (8 - 12 oz. total) arugula
12 oz. tuna in olive oil, drained
1/2 C (more) pitted Kalamata olives

Lemon Vinaigrette (can make ahead):
1/4 C lemon juice (about 2 lemons)
1/4 C white-wine vinegar
2 t sugar
1 t coarse salt
1/4 t ground pepper
1 C olive oil

Combine all but oil in a jar and shake till sugar and salt have dissolved. Add oil and shake until combined. 

Roast potatoes with oil, salt, and pepper at 450 for 15 minutes. Then add tomatoes, toss, and cook about 10 minutes more until potatoes are tender and tomatoes lightly browned and soft.

Set out on a platter the arugula, olives, tuna, and roasted veggies. Serve dressing on the side to drizzle over everything. Yum!

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