Nicoise Salad
Nicoise Salad is a composed salad featuring tuna, vegetables, and eggs, arranged artfully and dressed with a vinaigrette.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tuna (fresh, seared and sliced) | 500 | Grams |
| Green Beans (trimmed) | 250 | Grams |
| Baby Potatoes (boiled and halved) | 500 | Grams |
| Cherry Tomatoes (halved) | 200 | Grams |
| Black Olives (pitted) | 100 | Grams |
| Eggs (hard-boiled and quartered) | 5 | Count |
| Red Onion (thinly sliced) | 1 | Count |
| Anchovy Fillets (optional) | 10 | Count |
| Mixed Salad Greens (washed) | 200 | Grams |
| Extra Virgin Olive Oil | 100 | Milliliters |
| Red Wine Vinegar | 30 | Milliliters |
| Dijon Mustard | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Boil the baby potatoes in salted water until tender, then drain and let cool.
- Blanch the green beans in boiling water for 2 minutes, then transfer to ice water to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange the salad greens on a large platter.
- Artfully arrange the potatoes, green beans, cherry tomatoes, olives, eggs, red onion, and anchovy fillets over the greens.
- Place the seared tuna slices on top of the arranged salad.
- Drizzle the vinaigrette over the salad just before serving.
Prep
- Hard-boil the eggs and let them cool completely.
- Chill the tuna in the refrigerator for at least 1 hour before searing.
Kitchen equipment
Salad SpinnerMandoline Slicer