Salad Niçoise – Print This Recipe
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
- 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.
- 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.
- 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.
- Toss
the roasted potatoes, green beans, onion, parsley, and capers together.
Add the vinaigrette and toss to coat.
- 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 |
