Potatoes Nicoise Canadian Food

POTATOES NICOISE (CANADIAN)

Steps:

• Preheat oven to 400 degrees.
• Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish.
• Cut peeled potatoes into 1/4-inch slices.
• Place potatoes in a bowl of cold water and set aside.
• Peel and core tomatoes and cut into 1/2-inch slices.
• Chop parsley and in a small bowl combine parsley, 1/2 teaspoon of salt, basil, nutmeg, and tarragon.
• Peel and thinly slice the onions.
• Drain the potatoes and pat dry.
• Place half of the potatoes in the prepared baking dish; sprinkle with half the parsley mixture.
• Top with half the onions and half the tomatoes.
• Sprinkle tomatoes with 1/4 teaspoon salt.
• Repeat layering with remaining potatoes, parsley mixture, onions, tomatoes and remaining 1/4 teaspoon of salt.
• Cut butter into small pieces and dot top of the casserole.
• Cover tightly with aluminum foil and bake for 45 minutes or until potatoes are fork tender.
• Sprinkle top of casserole with cheese; bake uncovered until lightly brown.

NICOISE POTATO SALAD

Steps:

• Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings, adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.

JULIA CHILD'S POTATO SALAD NICOISE

Steps:

• To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
• To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
• To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
• Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
• Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.