Originally Posted by BankShot
It looks like a slow roaster
And a pretty snazzy one at that. Dasher, either of the 2 recipes I posted would work well with that. I'll post a few more that benefit from slow cooking later.
With all the talk about healthy living lately I thought I'd post a few salad faves of mine. First up is the classic salade Nicoise. This is a protein/carb packed bistro standard that makes a great lunch or pre/post workout meal.
1 hard boiled egg
1 Yukon Gold potato
some fresh green beans, enough to arrange in the salad
1 fresh tuna steak
Mixed salad greens
3 cherry tomatoes, halved
Thinly sliced red onion, to taste
artichoke hearts, I use the jarred kind
Nicoise or oil-cured black olives
Cook the potato in boiling water until tender, about 15 min., cool in an ice bath. Add the green beans to the pot and cook for about 2 min. and place in the ice bath. Drain, cut the potato in quarters and set aside with the beans. Peel the egg and cut into quarters lengthwise.
Toss the salad greens with a vinaigrette (I like a roasted garlic tomato or lemon basil, recipe below). Place greens in a large bowl.
Arrange the potatoes, beans, egg, tomatoes, olives, onion and artichokes on top of the greens.
Pan sear or grill the tuna for about 2 minutes per side (rare). Now classic salade Nicoise calls for poached or even canned tuna, but I like this variation. Slice the tuna into 1/2 in. slices and arrange on top of the salad. Drizzle with a little more vinaigrette, season with salt and pepper, sprinkle with chives and serve.
*roasted tomato vinaigrette: Slice a few ripe roma tomatoes in half, coat with olive oil and roast cut side down on a baking sheet for 20 min. at 375. Remove and place in a food processor or blender. Add about 1/4 cup red wine vinegar, some parsley and chives (or any fresh herb you have) and 2 or 3 cloves of crushed garlic. Blend until smooth and then slowly drizzle in about 3/4 cup olive oil. Season with salt and pepper to taste.