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Nicoise Salad

smcki's picture
In the mood for a nice late summer salad? In our next episode, Chef Maxwell shows us his mix of fruits and vegetables, topped with tuna steak, and vinaigrette dressing.
Ingredients
  Red wine vinegar 4 Ounce
  Virgin olive oil 12 Ounce
  Basil leaves 12 , chiffonade
  Mesclun greens 1 Cup (16 tbs)
  Tomatoes 6 Small, wedged
  Cucumbers 1 1⁄2 Pound
  Green beans 12 Ounce
  Hard boiled egg 6
  Artichoke hearts 24 Ounce (4 ounce each can)
  Green bell peppers 2 Medium, strips (cut into 1/4 inch strips)
  Tuna fillet 1 1⁄2 Pound
  Salt and pepper To Taste
  Boiled potatoes 2 Medium, dice
For dijon mustard vinaigrette
  Cider vinegar 6 Fluid Ounce
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Garlic 1 Tablespoon, mash
  Dijon mustard 2 Tablespoon
  Lemon juice 1 Tablespoon
  Olive oil 12 Fluid Ounce
  Italian seasoning 1 Tablespoon
  Sugar 1 Tablespoon
Directions

GETTING READY
1. In a bowl combine cider vinegar, salt, black pepper, garlic, Dijon mustard, lemon juice, olive oil, Italian seasoning and sugar.
2. Mix everything until all ingredients are well incorporated and the sugar is dissolved.
3. Dice the boiled potatoes and place it in a bowl.
4. Peel and halve the cucumber, scoop the seeds out and cut into long strips., set aside.
5. Cut the tomato into wedges.

MAKING
6. In a pan sauté the tuna until done and brown on both the sides.
7. In a bowl combine green bean and potatoes and drizzle vinaigrette dressing and mix.
8. On a serving plate place the mesclun greens, on top put the potatoes and green beans on one side.
9. Place the cucumber and tomato wedge on top, place the artichoke, calamata olives and batonnet vegetables.
10. Slice the seared tuna and arrange in the middle.

SERVING
11. Spread the vinaigrette and place boiled egg quarters along four sides of the plate and serve.

Things You Will Need
frying pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Ingredient: 
Tuna
Restriction: 
High Fiber, High Protein
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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