Salade Niҫoise
Salade Niҫoise
I love a good salade niҫoise because it's a little more meaty than a regular salad with delicious vegetables that really make it into a full meal!Recipe courtesy of Miami-based, award-winning cookbook author, nutritionist, and culinary instructor Robyn Webb, who's hosting this year's Wellness Week at Mexico's "Beyond All-Inclusive, Beyond All Compare" Grand Velas Riviera Nayarit.
Servings
4
Ingredients
- 1 pound good-quality tuna
- 2 tablespoon canola oil
- 7 small red potatoes, unpeeled
- 1/2 pound haricots vent
- 8 cup mixed greens
- 2 red peppers, roasted and sliced
- 3 tomatoes, cubed
- 1/2 cup black olives with pits
- 2 tablespoon capers
- 2 hardboiled eggs, slilced
- salt and pepper to taste
- vinaigrette dressing
- 3 tablespoon white or red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 shallot, minced
- 2 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1/3 cup olive oil
- salt and pepper to taste
Directions
- To prepare the tuna, sprinkle both sides with salt and pepper. Heat oil in a large skillet, preferably cast iron, on high heat. When the oil is very hot and lightly smoking, add the tuna. Sear on one side for 2 minutes, turn the tuna and sear about 1 minute. Remove from the skillet to a cutting board and let rest.
- Add potatoes to a large pot and cover with water. Add a few teaspoons of salt. Bring to a boil, and cook for about 15 minutes until potatoes are cooked through. Bring another pot of water to boil and add the haricot vert, turn off the heat, let stand for 2 minutes. Drain and run cold water over the vegetable. Pat dry.
- Add the greens to a platter or shallow wide bowl. Slice the tuna thinly. In rows, arrange the tuna, potatoes, haricots vert, olives, capers, tomatoes and egg.
- To prepare the vinaigrette, whisk together the vinegar, lemon juice, shallots, garlic and mustard. Season with salt and pepper. Slowly in a thin stream, whisk in the olive oil until emulsified.
- Drizzle the dressing over the salad and serve.