Sunday, January 02, 2011

Happy New Year! and Tofu Nicoise Salad of Roasted Red Onion, Potatoes, Green Beans, and Olives

Happy New Year and welcome to 2011! We had a quiet celebration with a visit from Jess, a friend from college, with whom we went to see Harry Potter, ordered in Mexican food, read aloud and watched Sherlock, a splendiferous new series from BBC. All in all, a quiet, restful beginning to what I sincerely hope will be a wonderfully delicious year.

In response to all the rich foods we've all been eating this month (and with an eye towards healthy New Year's resolutions), today's recipe is for a delicious main course salad we enjoyed a few weeks ago. It's my take on a Salad Nicoise, made vegetarian by substituting tofu for the tuna, with a few other tweaks as well. Great with a sparkling wine. Enjoy!

Tofu Nicoise Salad of Roasted Red Onion, Potatoes, Green Beans, and Olives
adapted from the Vegetarian Times
  • 1 red onion, peeled
  • 1/2 teaspoon + 2 tablespoons olive oil
  • 1 purple potato
  • 1 red-skinned potato
  • 4 Yukon Gold potatoes, quartered
  • 10 ounces green beans, trimmed (I used frozen ones which worked great)
  • 1/4 cup Italian dressing
  • 1 tablespoon lemon juice
  • 4 cloves garlic, pressed (in a garlic press)
  • 1/8 teaspoon + 1/8 teaspoon black pepper, ground
  • 5 ounces spring salad mix
  • 4 sun-dried tomatoes, quartered
  • 2 8-ounce packages baked tofu, cut into 1-inch slices
  • 4 white mushrooms, sliced thinly
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup Manzanilla olives, pitted and halved
  • 1/8 teaspoon Fleur de Sel
Preheat oven to 400F. Rub onion with olive oil, place on an aluminum foil-lined baking sheet and roast 40 minutes. When lightly charred, remove and let cool. Peel off outermost layer and cut into 1-inch chunks. Set aside.

Meanwhile, place potatoes in large saucepan with cold salted water to cover. Cover and bring to a boil over high heat. Reduce to medium-high and cook about 20 minutes. Drain and, when cool, cut into 1-inch chunks. Set aside.

Boil green beans in a small pot of salted water for 5 minutes. If whole, cut into 2-inch pieces and set aside.

Whisk together Italian dressing, lemon juice, garlic and 1/8 teaspoon pepper. Let stand 10 minutes.

In a large bowl, mix together salad mix, tomatoes, tofu, green beans, mushrooms, olives, onion, potatoes, 2 tablespoons olive oil, salt, 1/8 teaspoon pepper and dressing. Toss thoroughly to combine. Serve at room temperature.

Links to other salad Nicoise noshes:

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