Cool dish for a hot day

The spinach, which never really grew, bolted, so I cut it all back. Just enough, supplemented with a store-bought lettuce and potatoes, and garnished with nasturtium flowers and salad burnet, for a lovely nicoise.

Salad nicoise a la Xan

Spinach
Head lettuce
Salad burnet
Nasturtium flowers
Small red potatoes
Olives
Tuna (fresh is nice, but canned is cheaper. Get a dolphin-safe brand)
Vinaigrette

Blanche the spinach and burnet (very quickly-- boiling water, spinach goes in and immediately back out). Arrange artistically (very important) with other ingredients. Drizzle with vinaigrette to taste. If my tarragon and parsley were large enough to cut some fresh, I'd garnish with these herbs, but alas, still no herbs in the garden big enough to bother.

I also must confess, I had no small red potatoes and used roughly cubed Idahos instead. My bad.

I had some nasturtium flowers left over, so I made some cheese and crackers. Something tells me my kids (for whom I ostensibly write this) are not going to be making these.