NICOISE SALAD
NICOISE SALAD
Dressing
1 tablespoon of fresh lemon juice (15ml)
2 teaspoons of Dijon mustard (10ml)
1 tablespoon red wine vinegar (15ml)
Salt to taste
Pepper to taste
4 roasted cloves of garlic
¼ cup of extra virgin olive oil (62ml)
2 anchovy fillets rinsed, blotted dry and finely chopped
2 tablespoons of capers
18 fresh basil leaves
Salad
3 fresh tuna steaks (6oz, 1 inch thick each)
4 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
Coarse sea salt& cracked black pepper to taste
12 small red Potatos, scrubbed & cut in half
8 ounces of green beans, ends trimmed
1 medium red onion, peeled and cut into wedges
Salt & pepper to taste
6 cups of baby greens
2 large ripe tomatoes, cut into wedges
2 hard boiled eggs, cut into wedges
1/3 cup Nicoise or other black olives, rinsed and drained.
Start with the dressing. Place the lemon juice, mustard, vinegar, salt, pepper, and garlic into a blender and whiz. Start adding the oil in a thin stream. Add the anchovies, capers and basil. Blend until desired thickness. Adjust seasoning to taste and refrigerate until ready to use.
Place the tuna steaks in a glass or ceramic dish. Add 2 tablespoons of olive oil, lemon juice and season with salt and pepper. Turn the steaks to ensure that they are well coated. Wrap the dish and place in the fridge to marinate for 30 minutes.
Preheat the grill to high
Place the Potatos in salted boiling water. Reduce to simmer and cook for 10 minutes. Remove the Potatos with a slotted spoon and refresh them under cold water to stop the cooking process. Set them aside.
Bring the water to a boil again and add the green beans. Cook for 1-2 minutes and refresh them under cold water.
Place the grill basket on the grill for 5 minutes to preheat. Toss the tomatoes, green beans and red onion in the remaining oil and season. Place them into the now heated grill basket.
Arrange the other vegetables on the grill and cook for 3-6 minutes pre side until nicely charred. Set aside.
Oil the grill liberally with vegetable or grape seed oil. Drain the tuna and plate it dry. Place directly on the grill over high heat. Grill for 4-6 minutes per side for medium rare. Slice the tuna crosswise into thin slices.
Compile the salad with the tuna on top and drizzle with the dressing.
Yield: 6 servings
Dressing
1 tablespoon of fresh lemon juice (15ml)
2 teaspoons of Dijon mustard (10ml)
1 tablespoon red wine vinegar (15ml)
Salt to taste
Pepper to taste
4 roasted cloves of garlic
¼ cup of extra virgin olive oil (62ml)
2 anchovy fillets rinsed, blotted dry and finely chopped
2 tablespoons of capers
18 fresh basil leaves
Salad
3 fresh tuna steaks (6oz, 1 inch thick each)
4 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
Coarse sea salt& cracked black pepper to taste
12 small red Potatos, scrubbed & cut in half
8 ounces of green beans, ends trimmed
1 medium red onion, peeled and cut into wedges
Salt & pepper to taste
6 cups of baby greens
2 large ripe tomatoes, cut into wedges
2 hard boiled eggs, cut into wedges
1/3 cup Nicoise or other black olives, rinsed and drained.
Start with the dressing. Place the lemon juice, mustard, vinegar, salt, pepper, and garlic into a blender and whiz. Start adding the oil in a thin stream. Add the anchovies, capers and basil. Blend until desired thickness. Adjust seasoning to taste and refrigerate until ready to use.
Place the tuna steaks in a glass or ceramic dish. Add 2 tablespoons of olive oil, lemon juice and season with salt and pepper. Turn the steaks to ensure that they are well coated. Wrap the dish and place in the fridge to marinate for 30 minutes.
Preheat the grill to high
Place the Potatos in salted boiling water. Reduce to simmer and cook for 10 minutes. Remove the Potatos with a slotted spoon and refresh them under cold water to stop the cooking process. Set them aside.
Bring the water to a boil again and add the green beans. Cook for 1-2 minutes and refresh them under cold water.
Place the grill basket on the grill for 5 minutes to preheat. Toss the tomatoes, green beans and red onion in the remaining oil and season. Place them into the now heated grill basket.
Arrange the other vegetables on the grill and cook for 3-6 minutes pre side until nicely charred. Set aside.
Oil the grill liberally with vegetable or grape seed oil. Drain the tuna and plate it dry. Place directly on the grill over high heat. Grill for 4-6 minutes per side for medium rare. Slice the tuna crosswise into thin slices.
Compile the salad with the tuna on top and drizzle with the dressing.
Yield: 6 servings
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