A Niçoise Change to Niçoise Salad

By Michael Elmore

A niçois salad can be controversial. Traditionalists swear it must only include raw vegetables. Modernists appreciate changes that were recommended in the late 19th century that added eggs and potatoes (cooked, of course). It is the one salad that nobody can seem to agree on.

This twist certainly is not traditional in some ways. It welcomes the history of the origins of a niçois, however, developed by peasants who could not afford much and focused on fresh regional vegetables available to them and the tuna and anchovies available in the nearby seaports. This takes that same approach.

Moving to Austin and having access to abundant and fresh southwest flavors, we’ve incorporated the regional aspect of the origins of the salad. Here, instead of vinegar and olive oil, we replace it with a salsa verde with tangy tomatillios, spicy jalapenos, and zesty limes.

Ingredients for tomatillo sauce:

  • 1.5 pounds tomatillos, paper and stems removed
  • 1 jalapeno, stem removed
  • 1 red onion, peeled and stems removed, chopped
  • 1 avocado, pit and skins removed
  • 2 tsp cumin
  • ½ tsp salt
  • Zest and juice of two limes

Directions:

  1. Blend all ingredients in a blender until smooth. Taste and adjust seasonings as desired. If you wish for a less spicy salsa verde, seed the jalapeno prior to blending.
  2. Put in a container and put in fridge for at least an hour so flavors meld.

Ingredients for guacamole:

  • 1 avocado, pit and skin removed
  • 2 tbsp fresh cilantro, chopped
  • ½ tsp cumin
  • Juice of one lime
  • ¼ tsp salt

Directions:

  1. Prior to plating, mash all ingredients using a mortar and pestle or the back of a fork.

Ingredients:

  • 1 can of tuna, drained
  • Zest and juice of one lime
  • ¼ tsp of salt

Directions:

  1. Mix all ingredients together.

Plating directions:

  1. Take one radish and slice thinly. Using a ring mold, first put the guacamole for the first layer in the middle of a plate. Next, pack the tuna mixture tightly. Arrange the radish in a layer. Place in fridge for approximately 5 minutes.
  2. Remove plate from fridge and add a teaspoon on top of the layers, removing the ring mold carefully. Spoon salsa verde in a circle around the plate and serve immediately.

Taking out the Take Out: Zucchini Lo Mein

By Michael Elmore

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It’s Monday evening. A long day of work finished, and the project of dinner
looms like a towering obstacle. Ordering take out may be your go to option in this weekday struggle, as it often was mine. Before my diagnosis of diabetes, I ate take out at least a couple of days a week. With the demands of long workdays and household tasks to also accomplish, it was an all too easy solution.

With this recipe, the preparation is done ahead of time on the weekend so
the entire meal on the weekday takes a mere 15 minutes to cook. A perk? It’s delicious – with some key, light substitutions, you can have a far healthier version of one of my favorites – chicken lo mein. Here, we replace the pasta with zucchini noodles and the hoisin sauce with a lighter mixture. An optional sprinkle of everything seasoning adds another twist.

We hope this recipe inspires you to take on take out and eases the weeknight
struggles!

Ingredients:

  • 6 zucchinis, ends removed
  • 6 carrots, peeled and stemmed
  • 1 red onion
  • 3 cups baby spinach
  • 4 green scallions
  • 1 boneless, skinless chicken breast
  • 1 tbsp vegetable oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ¼ cup soy sauce
  • ¾ cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tbsp siracha sauce
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, freshly grated
  • Salt
  • 1 tbsp everything seasoning

Directions:

  1. The day before cooking, use a spiralizer to make the zucchini into thin strips like noodles (you can also buy them already like this at the grocery store.
  2. Grate the carrots. Slice the scallions into ¼ inch pieces, omitting the white ends, and slice the red onions into thin half-moons.
  3. Cut the chicken breast in half and then into strips. Season with the vegetable oil, salt, pepper, and garlic powder, tossing well. Marinate overnight. Whisk together the soy sauce, mustard, sriracha and broth, and put in the fridge in a separate container.
  4. The next day take all ingredients out of the fridge and get your mis-en-place ready (everything ready beside you).
  5. Heat a wok with 2 tbsp of sesame oil on medium high heat. Once the oil is hot, add the chicken. Stir often but not too frequently until the chicken is mostly cooked. This will not take long. Remove the cooked chicken from the pan and put in a clean bowl (do not use the same container you had the raw chicken in).
  6. Add the garlic and ginger. Sautée until fragrant, approximately 30 seconds, stirring frequently.
  7. Add the vegetables with a pinch of salt. Cook down, stirring frequently. Return the cooked chicken to the pan and mix to incorporate. Add the soy sauce mixture to de-glaze the pan, scrapping any brown bits.
  8. Add the zucchini, tossing well to incorporate. Cook an additional 1-2 minutes, until softened. If desired, add the everything seasoning, and toss to incorporate again.
  9. Plate and serve.