Salade Niçoise

Summer is a time when most us prefer lighter, refreshing foods. While salad are great and delicious any time of the year, they acquire added significance during summers. Frankly, most of us prefer to stay away from long cooking and the heat it generates.

We’ve done a few salad recipes on this pages, but now we bring you an easy and delicious old favorite:

Yields: 2 servings

Ingredients

Salad

• 1 large handful of haricots verts (thin French green beans)
• 1 small head romaine lettuce, torn
• 2 hard-boiled eggs, peeled
• 4 medium tomatoes, peeled and quartered
• 6 preserved artichokes hearts, drained and quatered
• 6 salted anchovies, rinsed
• 12 black olives,
• 2 tablespoons chopped fresh parsley

Dressing

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 small cloves garlic, peeled and crushed
• 1/2 cup extra-virgin olive oil
• Salt
• freshly ground black pepper

Directions

1. Cook the beans briefly in salted water until tender crisp.
2. Meanwhile, put torn lettuce in a shallow bowl and arrange eggs, vegetables, anchovies, and olives on top.Sprinkle with parsley.
3. Whisk the vinegar, mustard and garlic, then slowly drizzle in the olive  oil. Season toast, pour over the salad, and serve with crusty bread.

Enjoy, gentle reader, enjoy!

CS

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Nine Days’ Specials – Part 1

Considering we do not eat meat during the Nine Day (which started last evening and runs through the 20th, the day of Tisha B’Av  – 9th of Av, when the Romans burned down the Second Temple. It continued smoldering until noon the next day.) meat restaurants either close down during this period or readjust to a special menu.

Though at very opposite ends of the price spectrum, these two restaurants – among others – offer special menus for the Nine Days. While one is a high end eatery, outstanding in its delicious and very imaginative gourmet dishes, Mike’s Bistro, the other is a more down to earth establishment with superb sushi, great appetizers and tasty, wholesome, fish dishes 18 Restaurant, very moderately priced.

Mike’s Bistro: Nine Days’ Menu

Cold Appetizers

• Baby Spinach Salad red wine vinaigrette, boiled egg, tomatoes, red onions, chives
• Garden Vegetable Salad tomatoes, carrots, cucumbers, peppers, avocado, snow pea shoots, parsley & lemon vinaigrette
• Portobello Mushroom and Arugula Salad balsamic reduction, red onions, enoki mushroom, crushed croutons, caesars style mushroom dressing
• Fresh Legume Salad mixed legumes, marinated tomato, sprouts, white wine vinaigrette
• *Roasted & Marinated Beet Salad candied walnuts, fresh citrus segments, orange beet vinaigrette, shaved endive, haricot vert

Roasted and Marinated Beet Salad

Hot Appetizers

• Hand Shucked Corn Chowder cajun mirepoix, diced fish, chili oil, fresh herbs
• Chipotle Spiced Bean Soup black rice, avocado, crispy corn tortilla, cilantro
• *Porcini & Wild Mushroom Consomme acini di pepe, shitake mushrooms, sliced portobello, fresh herbs
• Braised Royal Trumpet Mushrooms english pea puree, white asparagus, marinated tomato, mushroom glace, fresh herbs
• Fresh Cod Fritters frisee, house-made remoulade sauce

Main Courses

• Wild Striped Bass acini di pepe, fresh summer succotash, smoked vidalia onion vinaigrette
• Mushroom Scented Rice Noodles edamame, sprouts, carrot puree, exotic mushrooms, toasted sunflower seeds
• *Handmade Gnocchi “Ala Vodka” smoked salmon, fresh peas, fresh herbs
• Chinese Style Steamed Market Fish pan charred napa cabbage,  ginger, scallions, garlic, sesame oil
• Summer Squash Cannelloni spicy marinara sauce, breaded zucchini, fresh mint, extra virgin olive oil
• Grilled Hawaiian “Walu” Fish marinated artichokes, peppers, beans, capers, lemon vinaigrette, olive tapenade

*denotes signature item

18 restaurant: Nine Days’ Menu

Sushi

Eighteen Fresh Crisp Salads

• Eighteen Salad cucumbers, carrots, avocado, cherry tomatoes on top of mesclun, romaine lettuce
• Salad Nicoise white tuna salad, capers, olives, avocado, egg, cherry tomatoes on top of mesclun, romaine lettuce
• Grilled Fresh Salmon Salad grilled salmon steak on top of mesclun, romaine lettuce with assorted vegetables
• Tuna Salad Platter

All salads come dressed with a choice of balsamic vinaigrette, red wine vinaigrette, Thousand Island dressing or dill dressing

• Eighteen Tricolor Pasta Primavera
  

Eighteen Fresh Fish Selection

• Fish N Chips
• Pan Fried Filet of Sole
• Broiled Filet of Sole
• Salmon
• Chilean Sea Bass

All fish served with grilled vegetables and choice of French Fries, mashed potatoes or basmati rice

Eighteen Tasty Side Dishes

• Grilled Vegetables
• Mashed Potatoes
• Basmati Rice
• Homemade French Fries
• Potato Salad
• Coleslaw
• Sweet Red Pepper

Just because we can’t eat meat doesn’t we can’t eat well!

CS