Oddbean

Part 2 @*******Salade Nicoise *Serves 4 to 6. tarragon vinaigrette, recipe follows 3 cups fresh green beans, trimmed 2 pounds russet or Idaho potatoes 4 tablespoons dry white wine 1 head Boston-type lettuce 1 cup tuna, drained 4 tomatoes, cut into wedges 1/2 cup black olives 3 hard-cooked eggs, cold, peeled and quartered 4 to 6 sprigs fresh tarragon for garnish 6 to 12 anchovy fillets, drained, for optional garnish Prepare vinaigrette (recipe to follow); set aside. Cook green beans in large pot of rapidly boiling water until tender-crisp; this will take about 5 minutes, depending on the diameter of the beans. To test doneness, remove one bean and run cold water over it. It should be tender, but crunchy as well. When desired degree of doneness is reached, drain beans and refresh in ice water (this brings out the green color). Drain and wrap in clean kitchen towel. Refrigerate until ready to use. Scrub potatoes and drop them into large pot of boiling salted water to cover; boil until potatoes are tender when pierced with a fork. Drain, peel and cut into slices; place in bowl and pour 4 tablespoons dry white wine over top. Toss gently. Set aside for 5 minutes so the potatoes absorb the wine. Pour about 1/2 cup of the vinaigrette over potatoes; toss gently. Cover and refrigerate. Just before serving, toss green beans with about 1/2 cup vinaigrette. Line a large platter with lettuce. Arrange tuna, tomatoes, black olives, green beans, potatoes and hard-cooked eggs on top of lettuce. Garnish with anchovies, if desired. Garnish with sprigs of fresh tarragon. All preparations for this salad can be done in advance and then assembled just before serving. Serve with crusty French bread. *******Tarragon vinaigrette *Makes 3 cups of dressing. 4 tablespoons minced shallots 2 tablespoons dry mustard 5 shakes hot pepper sauce fresh black pepper 1 tablespoon salt 5 tablespoons red-wine vinegar (or more to taste) 3 tablespoons fresh lemon juice 2 1/2 cups olive oil or vegetable oil (or a combination of equal parts olive and safflower oils) 3 to 4 tablespoons minced fresh tarragon 1 teaspoon dijon mustard, if desired Combine shallots, dry mustard, pepper sauce, black pepper, salt, vinegar and lemon juice in a medium bowl; stir until well mixed. Whisk in the oil. Taste and add additional red-wine vinegar if desired. Stir in tarragon. Store any left over salad dressing in a well-sealed container in the refrigerator. When making tarragon vinegar, use an unassertive vinegar such as rice wine, white wine or champagne; these vinegars tend to absorb more herb flavor and produce a purer taste. *******Tarragon vinegar Makes about 5 cups. Enough fresh tarragon leaves to fill a quart jar about 2/3 full 4 cups rice, white wine or champagne vinegar 1 cup dry white wine 3 sprigs fresh tarragon Pack tarragon leaves into 1-quart jar, about 2/3 full. Using the handle or bowl of a wooden spoon, push down to lightly bruise the leaves. Add vinegar, cover and store in a cool, dark place for 2 days. Stir mixture, tamping down the tarragon. Cover and store in a cool, dark place for 12 days. Strain the vinegar; discard tarragon. Pour strained vinegar into clean jar or bottle. Add dry white wine and 3 sprigs fresh tarragon. Cover and store in cool, dark place. It will keep for five to six months. *******Tarragon oil Makes about 4 cups. Enough fresh tarragon leaves to fill a quart jar about 2/3 full 4 cups olive oil Pack tarragon leaves into quart jar, about 2/3 full. Using the handle or bowl of a wooden spoon, push down to lightly bruise the leaves. Add oil and refrigerate for 1 month. Strain oil and place in bottles or jars, or leave the leaves in the oil and use them as needed in sauces, soups and dressings. Spoon out the oil you need, leaving the leaves. Tarragon must be submerged in oil, however, to prevent discoloration.