Winter Nicoise Salad with Broccoli

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Back in February, the Wall St. Journal published a “Slow Food Fast” recipe about making a variation of salad nicoise suitable for the winter, since it used only pantry ingredients and broccoli, which is readily available in the winter.  I thought this was a good idea since it was a salad based on a vegetable other than the usual salad vegetables and would be quick.  It turned out very well.  Quantities below made about 5 servings.

Two Minute Aioli

2 heads broccoli

~1-1/2 lbs. baby Yukon Gold potatoes

½ cup pitted Kalamata olives, sliced

2-6 oz. cans tuna packed in oil, drained

Vegetable oil

Lemon juice

Salt and pepper to taste

Start by making a batch of Two Minute Aioli

Bring a pot of salted water to a boil, and then boil the potatoes until tender, about 20 minutes.  Cool and cut into quarters.  Place the quarters in a large bowl.

Cut the broccoli heads into florets, and slice the large florets lengthwise.  Heat a large skillet with a few tablespoons of vegetable oil.  When hot, add the florets, in as much of a single layer as possible.  Cook, stirring occasionally, until browned in spots all over and al dente, about 8 minutes.  Add additional oil if needed.  When cooked, place on a cookie sheet lined with paper towels to drain and add salt.

Add the tuna, sliced Kalamatas, and cooked broccoli florets into the bowl with the potatoes.  Add about ¾ cup of the aioli and stir until everything is evenly mixed and coated.  Add additional aioli, lemon juice, salt, and/or pepper to taste, and serve.


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