NEW

Getinge, Cook Medical Reach iCast Distribution Agreement

Getinge and Cook Medical have announced an exclusive sales and distribution agreement for the iCast covered stent system.

Endorail Earns FDA 510(k) clearance: Next-generation magnetic balloon technology optimizes colonoscopy procedural outcomes

Endostart, a pioneering medical device company specializing in gastrointestinal endoscopy solutions, HAS announces a major breakthrough with the FDA 510(k) clearance of its flagship product, Endorail. This achievement represents a significant step forward in advancing...

Survey: Nurse Shortage a Leading Threat to Industry

In honor of Certified Nurses Day, health tech company Carta Healthcare®, whose mission is to harness the value of clinical data, today released the results of a survey about the pain points that health care professionals are currently experiencing. The survey also...

Modular Lab Furniture Systems Meet Needs

UniLine Furniture offerings from HEMCO Corp. include base cabinets, wall cabinets, countertops, sinks, fixtures, base tables, mobile work stations, specialty storage cabinets and peg boards.

Farmers Market Nicoise Salad

A Bright, Delicious Taste of the Mediterranean

It’s spring, and soon all the beautiful produce will start showing up at the market. This salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning buffet. Did I mention there are potatoes in here? Yes, potatoes in salad with greens. It’s a bonus.

This salad is full of flavor, a lovely taste of the Mediterranean. It pairs fabulously with a crisp white wine. Don’t shy away from the anchovy paste; it gives distinctive flavor without imparting a fishy taste. This salad is truly a meal in itself and tastes wonderful with some crusty bread as a sidekick.

Farmers Market Nicoise Salad

Ingredients: Serves 5.

1 1/2 Pounds small red potatoes
4 Large eggs
1/4 Pound green beans, stemmed
2 Boneless, skinless chicken breast halves, seasoned with salt and pepper
1 Pint grape tomatoes, halved
1/2 Cup nicoise or kalamata olives, Pitted and halved
1/4 Cup capers, drained

For the vinaigrette:

1/4 Cup fresh lemon juice
2 Tablespoons minced fresh tarragon 1 Tablespoons shallot, minced
1 Tablespoons Dijon mustard
2 Teaspoons anchovy paste
1 Teaspoon honey
2/3 Cup extra-virgin olive oil
• Salt and pepper to taste

Directions:

Boil potatoes until done and hard-cooked eggs. Plunge both into ice water to cool; drain. Slice potatoes 1/4 inch thick. Chop eggs for garnish and set aside.

Blanch green beans 5 minutes. Plunge into ice water to cool; drain and set aside.

Saute chicken in oil over medium-high heat until cooked through (about 8 minutes per side). Cut into 1/4 inch thick slices. Prepare tomatoes and olives.

Whisk first 6 vinaigrette ingredients together in a small bowl. Whisk in olive oil slowly to blend. Season to taste. Combine potato slices, green beans, sliced chicken, tomatoes, capers and olives in a large bowl. Drizzle with vinaigrette and toss lightly to coat. Transfer salad to a platter and garnish the top of the salad with egg.

Cathy Pollak operates a vineyard and winery in the Willamette Valley of Oregon and blogs at noblepig.com. One for the Table is Amy Ephron’s online magazine that specializes in food, politics, and love. For more, visit www.oneforthetable.com.

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

X