Deconstruction of a Salad

You know what? I think it is "funny" when people don't like certain foods. (And by funny I mean they don't deserve to eat at my table.) Like, "Oh, I don't like cucumbers" or "olive oil tastes funny" or "Ethiopian bread has the same texture as human skin." All right so maybe I don't like Ethiopian bread but that's the ONLY thing I don't like, and it's taken years of therapy to admit this so lay off.

Anyway, it's tough to make salads at dinner parties when certain guests don't like, say, tomatoes (eh-hem...Thabo), and rather than having your guests pick at their plates and waste food, why not have a mini salad bar right there on the table?

I made a deconstructed tuna nicoise salad last week for lunch with a friend of mine, and not only does it look pretty, but everyone's happy in the end. If you have a large platter, just pile whatever you like in little clusters on the plate, decorating with lettuce or kale or sprigs of parsley. It's fun for the whole family! Plus, healthy and delicious.

On the menu:

Seared Tuna (45 seconds each side...it helps to rub the olive oil onto the fish, not the pan)
Herb potato salad (much healthier than the mayo version: champagne vinegar, olive
oil, fresh chopped herbs, dollop of mustard)
Olives
Tomatoes (sorry Thabo)
Boiled eggs
Blanched green beans (shock in ice water after boiling a few minutes; retains bright
color)
Radishes
Fresh greens

Champagne Vinaigrette served on the side

Deconstruct away!

Foodsnob