Nicoise Salad and Bulgur Pita Rolls
If you're ever fortunate enough to go to Nice, you are bound to walk by many sidewalk cafés, brasseries, bistros and the like. As ubiquitous are the chalkboards that guard the entrances to these eateries, calling out the specials of the day. On almost all of them, you will find salade niçoise. When I was in Nice many years ago I was 18 years old and less likely to be seeking out a Nicoise salad than the local night clubs and beaches. How my perspective would change today!
As the days grow longer and commitments find me further from home I tend to move towards quick, healthy and delicious meals. Sandwiches will always fit well into this category. This sandwich from Canadian Chef Michael Smith is not the well-loved traditional tuna salad of my childhood with mayonnaise and sweet pickles, but, a twist loosely based on the classic Nicoise salad. Instead of potatoes he adds bulgur wheat. To me this is a Middle East meets France kind of dish reminiscent of taboulleh and made with pita bread instead of French bread. To me this means extraordinary!!!
I personally love this sandwich, because it is easy to make and perfectly captures the flavours of the Mediterranean. It may even replace the traditional tuna salad in my books and provides you with a healthier alternative.
**Nicoise Salad and Bulgur Pita Rolls**
based on a recipe from Chef Michael Smith
Print me.....
1 lemon, juiced and zested
1/4 cup olive oil
1 tablespoon Dijon mustard
Sprinkled sea salt and freshly ground black pepper, to taste
For the salad
16 ounces green beans, tops trimmed
1 can tuna
1 small jar capers, drained
1 red onion, halved and thinly sliced
1/2 cup Kalamata olives, pitted
1/2 cup sun-dried tomatoes, sliced
1/4 cup chopped parsley
1 cucumber, sliced into half moons
1 cup bulgur
Sprinkled sea salt and freshly ground black pepper, to taste
6 whole wheat pitas
******************
Steam beans in a stovetop steamer or microwave for 2 minutes, until bright green and slightly tender. Meanwhile pour 2 cups of lightly salted boiling water over the bulgar and cover tightly with plastic wrap. Let rest for 20-30 minutes, until all the liquid has been absorbed and the bulgur softens.
Toss the green beans, tuna, capers, red onion, olives, sun-dried tomatoes, parsley and cucumber into a large bowl. Add the bulgur and dressing and toss well. Serve in a large festive bowl or roll into pitas.
You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.
