This is a great time of the year. Our grandchildren are out of school, and their parents are looking for a little relaxing time. That means we get to have them in Santa Fe for a few days. Our youngest, Sarah, is here now with her two toddlers. That is exciting for Grandma and Grandpa, but it also is a reminder why young people are parents and old people are grandparents.
Sarah and her husband, Evan, are chefs. They have fallen into the occupational hazard of those who cook for a living: they taste – and taste – and taste. Over the years they have added a few pounds along with – for Sarah – the weight gain of motherhood. As a result, they have gone on a very strict diet and exercise regimen prescribed by a no-nonsense personal trainer.
Before her arrival, Sarah announce that there would not be the usual eating out that seems to be part of the visiting tradition. I was disappointed about that, because there are several new restaurants in town worthy of a visit. The other restriction was that home meals should be high protein/low carbohydrate. How to deal with that? No pasta; no red and green chile enchiladas; no pies or cakes. I decided that a simple resolution, at least for the meal the evening of their arrival, was salade Niçoise. I know – what about the potato salad? No problem. That becomes a personal option.
Sarah signed off on the suggestion, and so that’s what we had. I bought some beautiful raw ahi tuna at the store which I seared to keep the lovely pink inside. There were haricots verts at the farmers market and Kalamata olives from the Cheesemongers of Santa Fe. Everything else I found in the pantry or refrigerator, so it was just a matter of cooking and blanching the beans, hard boiling the eggs, and assembling everything right before we ate. That gave us time to enjoy the beautiful sunset. A good ending to a tiring day for Sarah shepherding two toddlers on a flight that wound up sitting on the tarmac for thirty minutes after arrival, waiting for a gate to open.
- butter lettuce, washed and spun dry
- potato salad – your favorite recipe
- ahi tuna, sautéed and sliced thinly across the grain
- anchovies packed in oil, drained
- haricots verts, boiled and blanched
- hard-boiled eggs, peeled and quartered
- tomatoes, quartered
- kalamata olives
- Arrange the lettuce leaves around the edge of a large serving bowl
- Heap the potato salad in the middle
- Arrange the other ingredients on top of the potato salad
- Dress with vinaigrette and serve.