Salad Niçoise – Print This Recipe
Roasted New Potatoes
potatoes, washed, skin on 3 lb/1.36 kg
olive oil 6 Tbsp/90 mL
sprigs 1/4 bunch/1/4 bunch
salt 1 1/2 tsp/7.5 mL
black pepper 1 tsp/5 mL
beans 1 1/2 lb/680 g
fillets (3 oz/85 g each) 10
oil as needed
salt as needed
black pepper as needed
onion, julienne 3 oz/85 g
flat-leaf parsley 1/4 cup/60 mL
rinsed and chopped 1/4 cup/60 mL
Wine Vinaigrette 1 cup/240 mL
greens 10 oz/284 g
tomatoes, peeled, quartered 5
hard-boiled, peeled, quartered 5
- Niçoise or kalamata olives
the roasted potatoes: Toss the potatoes with the olive oil, garlic, thyme,
bay leaves, salt, and pepper in a large bowl. Roast in a 355°F/180°C oven
until fork-tender. Remove from the oven and reserve until needed.
the green beans in salted boiling water until tender, about 5 minutes, and
then shock in ice water until they stop cooking. Reserve until needed.
brush the tuna fillets with olive oil and season with salt and pepper.
Grill over medium-high heat until the tuna is medium-rare, 2 to 3 minutes
per side. The fish will still appear translucent in the center. Remove and
the roasted potatoes, green beans, onion, parsley, and capers together.
Add the vinaigrette and toss to coat.
the greens on a platter. Place the cooked tuna in the center. Arrange the
beans and potato mixture around the tuna. Garnish the plate with the
tomatoes, eggs, anchovies, and olives.
Recipe taken from: Fish and Seafood Identification,
Fabrication, and Utilization