CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

 

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CIA Recipes

Salad Niçoise – Print This Recipe

Salad Niçoise

Yield: 10 Portions

Roasted New Potatoes

  • New potatoes, washed, skin on 3 lb/1.36 kg
  • Pure olive oil 6 Tbsp/90 mL
  • Garlic cloves 8
  • Thyme sprigs 1/4 bunch/1/4 bunch
  • Bay leaves 2
  • Kosher salt 1 1/2 tsp/7.5 mL
  • Ground black pepper 1 tsp/5 mL

Salad

  • Green beans 1 1/2 lb/680 g
  • Tuna fillets (3 oz/85 g each) 10
  • Olive oil as needed
  • Kosher salt as needed
  • Ground black pepper as needed
  • Red onion, julienne 3 oz/85 g
  • Chopped flat-leaf parsley 1/4 cup/60 mL
  • Capers, rinsed and chopped 1/4 cup/60 mL
  • Red Wine Vinaigrette 1 cup/240 mL
  • Mixed greens 10 oz/284 g
  • Roma tomatoes, peeled, quartered 5
  • Eggs, hard-boiled, peeled, quartered 5
  • Anchovy fillets 10
  • Niçoise or kalamata olives 40
  1. For 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.
  2. Blanch 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.
  3. Lightly 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 keep warm.
  4. Toss the roasted potatoes, green beans, onion, parsley, and capers together. Add the vinaigrette and toss to coat.
  5. Arrange 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