The Sauce: Cumin Vinaigrette – Perky white vinegar, earthy cumin plus sugar and olive oil combine for a lightly sweet and vibrant vegetable and bean vinaigrette.
‘Great Sauces Transform Good Food into Gourmet’
Summertime picnics on heirloom levi quilts over a thick carpet of green lawn, what could be more inviting? Turn a summer evening into a special event with this picnic in a jar supper. Share highlights of the day with each other, laugh and giggle, and soak in the pleasant weather. Make the switch from the typical fried chicken and potato salad.
Nicoise, (pronounced nee-swahz), is French meaning in the Nice style. It sounds fancy, looks fancy but has good old down home flavor in every bite. The ingredients are simple. Layer colorful vegetables with beige beans or mix it all together. Just make sure you use quality canned tuna packed in oil, olive oil if possible.
Recipe: Salade Nicoise dans un Pot
Prep Time: 30 Minutes | Inactive Time: 30 Minutes | Cook Time: 6 Minutes | Yield: 4 Pint Jars | Level: Moderate
- 1/3 cup sugar
- 1/2 tsp cumin
- 1/3 cup white vinegar
- 1/3 cup olive oil
Cannellini and Corn
- 2 15-oz cans cannellini beans
- 2 cups corn kernels, fresh or frozen
- 1/2 cup cumin vinaigrette
French Green Beans
- medium bowl of ice water
- 1 Tbsp salt, divided
- 1 lb French green beans, cleaned
- 1 Tbsp finely diced red onion
- 1/3 cup cumin vinaigrette
- 2-3 salad tomatoes, sliced in thin wedges
- 2 hard boiled eggs, quartered lengthwise
- 12 kalamata olives
- 1 1/4-inch slice hard salami, diced
- 2 5-oz cans premium tuna, packed in olive oil
Special Equipment – 4 pint jars with screw or clamp lids or plastic containers with airtight lids
1 Cumin Vinaigrette – Combine sugar and cumin in a small bowl. Stir in vinegar. Slowly drizzle olive oil whisking to combine and help dissolve sugar.
3 French Green Beans – Prepare a medium bowl of ice water with 1/2 tablespoon salt. Bring to boil 2 quarts of water with remaining 1/2 tablespoon of salt. Place the beans into the water and cook for 2 minutes. To stop cooking, immediately place beans in the ice water. When beans are cool, place on a towel to absorb water. Dump out the ice water, dry the bowl. Place beans and red onion in the bowl. Mix in 1/3 cup cumin vinaigrette. Set aside to marinate for 30 minutes.
4 Salade Nicoise – To assemble jars, salt the tomatoes and place a layer in the bottom of each jar. Using a slotted spoon, evenly divide the cannellini and corn among the jars. Sprinkle 1/4 of the diced salami in each jar. Cut the beans in half or thirds to fit in the jars and lay cross-wise on top of the cannellini beans, evenly dividing among the jars. Add 2 quarters of a hard boiled egg and 3 olives to each jar. Place half can of drained tuna on the top and seal with lid.
French green beans, sometimes called haricot verts, are skinny compared to regular beans. To clean, wash and cut off the vine end of each bean.
Use leftover grilled salmon broken in chunks on the top of the jar instead of tuna.
This could also make eight 1 cup jars or containers.
To make a salad, combine the cannellini beans, corn, green beans and red onions in one bowl and marinate for 30 minutes. Add tomato wedges, diced salami, olives and tuna. Garnish with egg wedges.
To make ahead, marinate beans, corn and green beans overnight. Boil the eggs and keep refrigerated overnight. The next day, layer ingredients in jars.
- Exchange French for regular green beans.
- Exchange hard salami for Genoa salami.
- Exchange kalamata for green, stuffed or dry cured olives.
- Exchange tuna for grilled salmon.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 21, 20013