The traditional Nicoise features tuna, but imitation crab legs make quite a good variation. . .This salad was a hit with my husband. . .
–imitation crab legs (4 legs, sliced)
–Roma tomato (1, chopped)
–zucchini (1, medium, sliced)
–cucumber (1, “mini” size, sliced)
–roasted red pepper slices (2 tablespoons; in a jar, drained)
–hard-microwaved egg (2)
–kalamata olives (4 tablespoons)
–extra virgin olive oil (one-half cup)
–white wine vinegar (one-quarter cup)
–basil, thyme, tarragon, basil (1 tablespoon each; dried)
1 – Use 2 bowls. Divide all the vegetables between the two, separating them in the bowls.
2 – Microwave the eggs separately in covered ramekins. Season with salt, pepper, and extra virgin olive oil. Microwave each ramekin, separately, for 50 seconds. Place each egg in the center of a bowl.
3 – Serve the vinaigrette at the table, spooning to taste over all the bowl.
4 – The veggies taste better if brought to room temperature.
–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.