SALADE CINÇOISE WITH DIJON DRESSING

This is a variation of a Niçoise salad, only I can’t technically call it that because it neither originated from Nice, nor does it involve rare tuna steaks. A Niçoise does traditionally call for hardboiled eggs, but with the Cinçoise you can replace those with another protein, such as marinated tofu or cooked quinoa. Watercress serves as the lettuce base. Don’t let the stemmy plant intimidate you. It’s not only a super antioxidant agent, but it also provides an amazing amount of vitamin C, vitamin A, calcium, and iron.

To cut down on the preparation time, I use canned beans and jarred artichoke hearts, but you can prepare fresh ones if you want. Use whatever quantities you wish.

Ingredients:
Eggs/Tofu/Quinoa
Watercress
Mushrooms (small, whole, fresh)
Marinated Artichoke Hearts
Garbanzo Beans (canned)
Green Beans (canned)
Kalamata and/or Green Olives
Pepperoncinis
Smoked Mozzarella Cheese (optional)
Olive Oil
Vinegar
Dijon Mustard
Salt/Pepper

Start by preparing your protein:
Eggs—place in a pot and fill with cold water until the eggs are covered. Heat on medium-high just until the water starts simmering. Reduce heat to low and cook for 15 minutes. Drain water from pot and refill with cold water. Allow to stand until cool.
Tofu—You can marinate tofu in the same Dijon dressing that will be added to the salad (see below), or use two parts olive oil to one part balsamic vinegar. Just whisk the ingredients, along with a little bit of shaved garlic if you like, in a container that has an air-tight lid. Drain and pat dry the tofu with a paper towel. Toss it into the marinade to coat. Cover and refrigerate for at least 20 minutes.
Quinoa—use a quarter-cup of grains and a half-cup of water for each serving you are preparing. Place in a pot and bring to a boil. Reduce to the lowest heat, and cook covered until all the water has evaporated, about 10 minutes.

While the protein is cooking, wash and pat dry the watercress. Sauté the mushrooms in a skillet with a little olive oil, butter (optional), and a dash of salt. When browned but still firm, remove from heat. Arrange the watercress, the protein, and all the rest of the vegetables on a plate. In a bowl, whisk together two parts olive oil with one part vinegar, a scoop of Dijon mustard and a dash of salt and pepper until slightly frothy. Pour over the salade. A chilled, dry white wine, such a Sauvignon Blanc, makes an excellent accompaniment.