This week’s recipe is submitted by cruising sailor and artist, Jayne Finn, of S/V Phantasia. Her favourite cruising ground is Eastern Canada. Thanks, Jayne!

I love a salad Nicoise as a main dish in hot weather. It's so elegant with the vegetables carefully arranged and is open to personalization depending on what's available or freshest. Switching it up keeps it fresh to your family too.

This version is from Newfoundland when crab was in season and the traditional tuna is replaced by crab legs purchased already cleaned and cooked.

On a bed of torn lettuce (use what is freshest…romaine, bib, leaf or even iceberg) arrange very lightly steamed whole green beans. I have substituted asparagus or yellow beans at times. Then add sliced tomatoes or halved cherry tom's and olives (again, lots of options but I usually use pitted). Thin-sliced radish and cucumber can be a nice addition. Around the edge of the plate add chunks of firm-cooked potatoes and quartered hard-boiled egg.

The piece-de-resistance…piled high crab legs but this could be shrimp, tuna or salmon, or in a pinch, tinned tuna.

Make a vinaigrette and drizzle over top. If you're an anchovy fan you can add to the vinaigrette for a more traditional, Mediterranean, taste.
FOR THE DRESSING:
3 tbsp. olive oil
2 tbsp. fresh lemon juice or a white wine vinegar
2 tsp. Dijon mustard
1 tsp minced onion
Freshly ground black pepper, to taste
shake vigorously

Garnish with some fresh parsley or parsley flakes and grind some extra fresh black pepper over if you wish.

Enjoy!

Jayne from Phantasia II
gonesailing.finnevans.ca
www.facebook.com/gonesailingCA