Nicoise Salad
Nicoise Salad - a very satisfying salad with a combination of lean protein, hard-boiled egg, tomatoes, veggies and a wonderful balsamic red wine dressing. Highly-indulgent; not your average boring kind of salad!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ lb mixed potatoes
- 3 eggs
- 1 cup baby French green beans
- 1 ½ cup cherry tomatoes
- 1 ½ cup cooked fresh tuna or good quality canned tuna ((I used about 5 ounce fresh tuna))
- 1/2 cup pitted Nicoise olives
- 3 cups mixed greens
- 1 garlic clove minced
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1 mashed anchovy fillet
- 1 -2 teaspoons sugar
- salt and fresh ground black pepper to taste
- 2 teaspoons chopped fresh parsley (, sub with tarragon or chives leaves)
Instructions
- 1
If using fresh tuna, heat up skillet over medium-high heat. Season tuna with salt and pepper. Use some of the salad dressing on tuna, if desired. Rub with olive oil.Place tuna in the skillet and sear for about 3 minutes on each side; for medium-rare or cook until tuna is cooked through, like in the picture. This all depends on your preference - whatever rocks your boat. Transfer the tuna to a cutting board, let it cool slightly and slice.
- 2
In a saucepan with water, boil scrubbed-potatoes over high heat until tender, about 10 minutes. Drain and place in a bowl of cold water, then drain again. Cut into slices - ¼ inch thick. Set aside.
- 3
Place eggs in a saucepan with cold water. Bring to a boil on medium-heat, and then let it simmer for about 17 minutes. Drain, place in a bowl of cold water and let it cool. Remove, peel and cut in quarters.
- 4
Blanch green beans by placing them in hot water for 2 to 3 minutes. Remove, then place in ice cold water for about 5 minutes. Then drain and set aside.
- 5
Slice cherry tomatoes in half and set aside.
- 6
If using canned tuna, drain tuna from a can and place in a little bowl. Repeat this process for the olives.
- 7
Arrange mixed greens, French beans, olives, hard-boiled eggs, potato-quarters, tomatoes, and tuna on the salad plate. Garnish with fresh herbs, if desired.
- 8
Combine garlic, red wine, balsamic vinegar, Dijon mustard, olive oil, anchovy fillet, sugar salt and pepper in a blender or screw-top jar and shake or process until well blended. You may do so in a bowl, stir until all the ingredients have been fully combined. Serve dressing with salad and garnish with fresh parsley.