Category: Olives

Salad Nicoise in Belgian Endive Cups

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In Chicago these days, it feel as if summer is here. My favorite things in summer are the lake, a chilled rose, gelato ,cold beer,and amazing salads. One of my favorite salads when I lived in Paris was a Salad Nicoise. I remember on sunny days, I would order one with friends at a sidewalk cafe near school and  watch the world go by, as I munched on crisp vegetables and salty briny anchovies, olives, and capers. Lately I’ve been toying with an idea in my head. Making a micro Salad Nicoise as a small plate starter or appetizer. Rather than using lettuce, I made” boats” of Belgian Endive.  The purists would say that’s not Salad Nicoise. Well Salad Nicoise  is open to interpretation. Usually one things of lettuce greens,boiled eggs, tuna, tomato, potatoes, green beans, anchovies, capers,and black olives. There may be onion, garlic, shallots as well. Some people use artichokes, red peppers, and never add cooked vegetables. Some people omit the tuna. It’s really up to taste how you want to compose this rustic country salad based on seasons. I thought the use of endive leaves and small quail eggs would be elegant. A guest can pop these in their mouth with two or more bites, or they can eat it with a knife and fork as a small amuse bouche or starter for summer brunch. It’s all about presentation.


Salad Nicoise as a Small Appetizer
 
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A small plate version of Salad Nicoise
Author:
Recipe type: salad
Serves: approx 24
Ingredients
  • 1 small potato, peeled and boiled
  • 2 tablespoons Sherry Vinegar
  • 2 tablespoons Olive Oil
  • Sea Salt and Pepper to taste
  • 1 teaspoon dried Italian Seasoning
  • 2 tablespoons shallots minced
  • 6 quail eggs boiled
  • ½ cup green beans blanched
  • grape or cherry tomatoes
  • 1 can of oil packed tuna of good quality
  • 1 small jar anchovy fillets
  • 7 oil cured olives pitted and sliced into small quarters
  • salt packed capers
  • 2-3 heads Belgian Endive
  • For the dressing...
  • ½ cup Olive Oil
  • 3 tablespoons Sherry Vinegar
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon garlic powder
  • salt and pepper to taste
Instructions
  1. Peel and Boil a small potato. Remove from hot water and carefully slice and cube.
  2. Add to a small bowl with the minced shallots, Italian Seasoning, Sherry Vinegar, and Olive Oil,salt and pepper. Set aside and chill.
  3. Boil Quails Eggs for approx 5 minutes and remove from heat. Peel and set aside and chill.
  4. Prep green beans by cutting trimming ends and cutting in half, then slicing lengthwise.
  5. Place green beans in rapidly boiling salted water for 1 minute . Drain and run cold water over them. Set aside and chill.
  6. Quarter the small cherry or grape tomatoes in bite size pieces. Set aside and chill.
  7. Pit and prep your olives.
  8. Wash the Belgian Endive. Cut off the flat ends. Gently pull each leave from top , and out to break away from the head. 2 heads makes approx 15 nice size "boats"
  9. Arrange your Mise en place with all the components ( potato shallot mixture, boiled quail eggs,tomatoes, olives, tuna, anchovies, capers)
  10. Make a vinaigrette emulsion with the olive oil, sherry vinegar, Dijon mustard, garlic powder, salt and pepper. (Use a whisk or immersion blender).
  11. Carefully take a endive leaf.
  12. Add a small spoon full of the potato shallot mixture in oil. Spread evenly
  13. Add a few flakes of tuna.
  14. Carefully slice a quail egg and place a few slices on top
  15. Arrange 2 tomato quarters.
  16. Add 2 pieces of green bean.
  17. Cut an anchovy fillet in half and place a piece on top.
  18. Add a few slices of olive,
  19. Finish with a few capers.
  20. Drizzle with a bit of the dressing and serve cold.
Notes
All the components can be prepped ahead and chilled.
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Olives

Last week I noticed this great place on the border of Indiana, called Village Farm Stand, selling raw olives. Above the display was a sheet directing you how to cure them. I was interested but passed as I had to focus on other things.Then the other day I noticed a article in the New York Times on line edition about the art and legacy of curing olives. Well I knew I just had to go back to that store and try it out for my self. It seems olive season is nearing and end, and I didn’t want to waste this chance.The recipe in the the NY Times differs from the one I’m trying out, but both are worth a try.One needs more time than the other. I love olives, and they are rich in lore. It seems I’m the only one that loves them in my world but I think my loved ones have been tainted by bad cheap. I was astounded to read the methods used to commercially cure them. So tonight after class I rolled up my selves and decided to give it a go.

This recipe is courtesy of Village Farm Stand:

California Olives

For each pound of cured pitted olives:

* few dashes of white wine vinegar

*1 tablespoon cracked fennel seeds

*1 tablespoon of salt

*1 tablespoon of chopped garlic

*1 tablespoon oregano

*1/8 tablespoon red pepper

* olive oil, enough to cover

Directions

1. Gently crack the olives with a rolling pin or heavy object, being very careful not to crack the pit.(I tried the rolling pin , but only seemed to smash them, so I slashed them with a knife).

2. Place the olives in a bowl and cover them with water. Weigh down the olives with a plate or some sort of weight to keep them under water, and prevent them from drying out.

3. Change the water twice a day for at least eight days, or until the olives are no longer bitter to the taste. Do not fail; to change the water! This method of curing uses natural, bacterial fermentation and can get icky if you don’t change the water often.Once the olives are no longer bitter, you can remove the pits , making them easier to eat later.

4. In a crock or other heavy , non metallic container,sprinkle vinegar over olives and mix well.

5. Drain Thoroughly. Add the spices and mix again.

6. Place olives in sterile jars and cover with olive oil. Ensure that the olives are fully covered, and that there are no air bubbles. Tap the bottom of the container to help release bubbles.

7. Allow to stand at least one week fro flavor to develop. After desired flavor is achieved , the olives can be kept at room temperature, but it is best to refrigerate them for the longest freshest flavor. If refrigerated , allow to return to room temperature for full flavor. The leftover olive oil, can be used in salads or to saute meats.

Here is a link to the NY Times article. In addition here is a recipe that’s a part of the article called Nono’s Olives. This recipe differs greatly from the previous. Notice the lack of salt used in curing. I’m sticking to the simplest one for now and will post my results after the process. Tonight I have just ‘cracked’ them and will begin the eight day process. I also plan to add garlic and chili flakes to my olives.If I like the result , then next fall I’ll buy a case and make my years worth of olives knowing that I cured them and they are pure and fresh.