And I was glad that Emily Gould had a blog and had a connection to my life that made me recognize her in the first place. Here is her best idea yet.
Nicoise Salad just the good parts
Ingredients:
handful (5 or 6) fingerling potatoes
1 can oil-packed Italian tuna
1/2 cup parsley, roughly chopped
3 eggs
capers, Niçoise or kalamata olives, anything of that nature you have in the condiments part of your fridge
Dressing:
1/2 shallot, finely chopped
decent-sized spoonful of dijon mustard
red wine vinegar
olive oil
salt and pepper
Directions:
Come home from last-minute Christmas shopping hungry and strangely frantic. Consult the to-do list you made today. The fact that you did something as uncharachteristic as making a to-do list is a bad, bad sign. Sit down for a minute at the computer to make sure everything is sort of baseline okay. An hour later, starving, get up from the computer and go put a pot of water to boil on the stove.
Also make a bowl of icewater by putting ice into water in a bowl!
When the water is boiling, gently slip three eggs in and boil them for like 12-14 minutes with the aid of the timer function on your new Timex indiglo digital watch that is exactly like the first watch you ever owned, and which will help you be on time to things like an adult and is an awesome gift for anyone you know who would appreciate a Japanese-imported plastic watch. It comes in a little neon coffin at Opening Ceremony. When you’ve removed the eggs to their ice-bath, stick the potatoes in that same boiling water. Why not? Boil them for 10 minutes or until tender but not falling apart.
While this is happening make the dressing and buy your train ticket back from Maryland. Why did you leave this til the last minute? Now everything is retardedly expensive. Well, whatever, it’s not like you would otherwise have spent that money wisely — for example, that same plastic watch sans fancy Japanese packaging and cool plastic-color is $24.99 at Target, you’ll find. Anyway, the dressing: whisk the chopped shallot, the salt and pepper, the mustard and the vinegar together, then slowly drizzle in the oil until it’s emulsified.
When the potatoes are done, remove the eggs from icebath, add more ice to it, and add the potatoes. Then drain and chop both eggs and potatoes and add them back into the bowl with the parsley, the capers, the olives, the dressing, and the can of tuna! Your cat will go to any lengths to try to eat this, so don’t set it on the floor in front of the tv while you pour yourself a glass of wine from that bottle in the fridge that you’re obligated to finish because by the time you get back into town, it will definitely have gone bad.
Serves one. Watching a Paula Deen Christmas special while eating it is optional.
