Local niçoise but without the salad!
A couple weeks ago my sister and I went to visit Anna et al., and Anna, as she generally does, prepared a lovely, simple, fresh, delicious meal — this time it was a niçoise-based salad, with arugula, boiled new potatoes, blanched green beans, hard-boiled eggs, the little black niçoise olives, and boquerones, anchovies marinated in oil and vinegar, Spanish-style. I think traditional niçoise has tuna, but the anchovies are so delicious and worked really well with the vinegar and oil on the green beans and potatoes.
My sister and I have been trying to recreate that meal since then.
Tonight I realized I had most of the things I needed for a niçoise, other than, well, the salad itself, and the olives — and most of them were hyper-local. I had some island-grown green beans from Butler Green Farms, island potatoes from Laughing Crow Farm, homegrown eggs, and boquerones caught in my hometown of Astoria, prepared by Coeur de la Mer. I threw it all together anyway even though I didn’t have the greens, and it was delicious all the same.