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DRESS UP FRENCH SALAD NICOISE WITH DRESSING, NEW POTATOES

Question: Could you please obtain the recipe for the exquisite, uniquely delicious dressing served with Salad Nicoise at Renee's French Restaurant & Deli in Indianapolis? It's the best dressing ever!

- Patricia George, Trafalgar, Ind.

Answer: Just 65 miles north of Indianapolis is Wolf Park, an education and research wildlife park, where visitors can indulge their fascination and enchantment with the sounds and beauty of wolves. Pups born in April are seen by the public in May. The small puppies grow into lean, long-legged animals with bigger heads in proportion to their bodies than dogs. As the pups age, their ears become furry and blue eyes change to amber-golden.

Weekend visitors will be able to see the wolves eat, quarrel and rest as they interact among themselves and socialize with their human pack members. Wolves also check out a small herd of healthy American bison. The wolves are not permitted to injure the bison, but visitors see how wolves test their prey and how the bison protect themselves and their calves.

Test your vocal chords against a chorus of howls during Wolf Howl Night, which is offered year round on Friday evenings, weather permitting. Wolves are most active in the early evening, communicating through their howls.

Before you go, stop at Renee's for supper.

To duplicate Renee's Salad Nicoise, layer slices of boiled new potatoes atop a bed of lettuce. In mixing bowl combine boiled fresh green beans, slices of red onion, slices of cucumber and chunks of white albacore tuna and toss with desired amount of Salad Nicoise Dressing. Top potato layer with tuna mixture. Garnish with slices of hard-boiled egg, circles of black olive, tomato wedges and anchovies.

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RECIPE

DRESSING FOR SALAD NICOISE

2 1/2 tablespoons red wine vinegar

1 tablespoon dried parsley flakes

1/8 cup sugar

3/4 teaspoon garlic powder

1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon white pepper

2 1/2 tablespoons Dijon mustard

3/4 cup corn oil

In large bowl of mixer combine red wine vinegar, parsley, sugar, garlic powder, basil, salt and white pepper and beat to combine and dissolve sugar. Beat in mustard. Continue beating at low speed and slowly drizzle in corn oil. Beat to incorporate and blend after each addition. Pour into container, cover and refrigerate. Makes 2 cups.