Masimo Announces iSirona Connectivity Hub

Masimo has announced the global launch of iSirona, a compact, versatile connectivity hub designed to maximize interoperability across the continuum of care.

DJO Acquires Trilliant Surgical

DJO LLC, a global provider of medical technologies to get and keep people moving, has announced the acquisition of Trilliant Surgical, a national provider of foot and ankle orthopedic implants.

DePuy Synthes Receives 510(k) FDA Clearance for VELYS™ Robotic-Assisted Solution Designed for Use with the ATTUNE Total Knee System

The Johnson & Johnson Medical Devices Companies announced that DePuy Synthes has received 510(k) clearance from the U.S. Food and Drug Administration (FDA) for the VELYS Robotic-Assisted Solution designed for use with the ATTUNE® Total Knee System and its cleared indications for use.

Philips to Acquire Capsule Technologies Inc.

Royal Philips has signed an agreement to acquire Capsule Technologies Inc., a provider of medical device integration and data technologies for hospitals and healthcare organizations.

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


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 One for the Table is Amy Ephron’s online magazine that specializes in food, politics, and love. For more, visit



Submit a Comment

Your email address will not be published.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