Salade Nicoise
Servings
2Serving size
1 large salad / 4 ounces tunaThis recipe can easily be multiplied. Once assembled, this salad does not keep well, but the ingredients can be made the night before and assembled when ready to serve.
Ingredients
| 1 quart Water |
| 8 ounces Green beans (steamed and chilled) |
| 1 quart Ice water |
| 8 ounces Fresh tuna (in 2 4-ounce steaks) |
| 1 dash Black pepper (to taste) |
| 1 spray as needed Spray olive oil |
| 8 ounces Red potatoes (small are best) |
| 1 1/2 Tbsp. Red wine vinegar |
| 1/2 Tbsp. Coarse ground mustard |
| 1 Tbsp. Olive oil |
| 1/4 tsp., leaves Dried oregano |
| 1/2 Tbsp., drained Capers |
| 1 anchovy Anchovies, canned (1 fillet) |
| 1 clove Garlic, raw (minced) |
| 6 tomato Grape or cherry tomatoes (sliced in half lengthwise) |
| 6 large Green olives (sliced in half lengthwise) |
| 6 large black olives (sliced in half lengthwise) |
| 3 cup shredded Romaine lettuce |
| 2 large Egg(s) (hard boiled; halved lengthwise) |
Instructions
Heat over high until the water is steaming.
Add the green beans and steam for 6 to 8 minutes.
Remove and place in the ice water. When cool, drain the green beans and set aside in the refrigerator.
Season the tuna with ground pepper.
Heat a large skillet over high heat until very hot (almost smoking) and spray with the olive oil.
Add the tuna steaks seasoned side down.
Cook over medium-high heat until seared and turn. Rare tuna will take about 3 minutes per side.
Remove and let cool. Chill.
Place a skillet in the oven and preheat to 350F.
Place the red potatoes in the pan, spray with olive oil, and place in the oven.
Roast for about 20 - 25 minutes until tender. Remove and let cool. Chill.
Whisk together the vinegar, mustard, olive oil and oregano.
Using a fork, mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing with the garlic.
Add the capers and fold together gently. Chill well.
To assemble the salad, divide the lettuce between 2 chilled plates.
Place the green beans, potatoes and tomatoes in the vinaigrette and toss well.
Place on top of the lettuce arranging each vegetable opposite each other.
Place a tuna steak on each plate along with two halves of a hard boiled egg and three of each type of olive for each salad. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Salade Nicoise is the classic French salad. It is a composed salad and composed salads like these are a complete meal unto themselves.
There is a bit of controversy about what actually goes into a Salade Nicoise but this version is drawn from the most popular versions. You can eliminate the potatoes, use anchovies or not and even the egg might be questioned by the most ardent Nice residents.