We’re a Fancy-Salad-Only House From Now Through October

It’s too hot to turn on the oven

Niçoise-ish. Photo: Melissa Jones

This post first appeared in Samantha Irby’s newsletter, books/snacks/softcore and you can subscribe here.

It’s 90 degrees around here so fuck an oven, babe. Summer is the absolute pits. We’re a fancy-salad-only house from now until October.

Lately, I’ve been eating this amended (read: dumbed-down) Serious Eats Niçoise because it’s tasty as hell and requires very little prep work. Imagine, like, braising in this weather. Or roasting. I only want to think about things that are full of cold slime or juice, which is also why I love tinned fish (seriously, I am your dad). So this salad is my jam and somehow tastes good while also feeling like health!

For the delicious vinaigrette, i.e. the best part of the salad, you will need:

• 1 small shallot, minced (about 2 tablespoons)
• 1 small clove garlic, minced (about a teaspoon)
• 2 teaspoons Dijon mustard
• 4 cured anchovy fillets, oil-packed, minced (about ½ teaspoon)
• 3 tablespoons white wine vinegar
• 1 tablespoon water
• ¾ cup extra-virgin olive oil
• Kosher salt and freshly ground black…