Nicoise Salad
Servings: 6
Ingredients
Dressing
- 1/3 cup red wine vinegar
- 3/4 cup olive oil
- 3 tbsp shallot, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tsp fresh tarragon, finely chopped
- 1 tsp Dijon mustard
- salt and freshly ground pepper
Salad
- 2 tuna steaks
- 4 boiled eggs, halved
- 1/2 lb baby red potatoes
- 1 head of butter lettuce
- handful of cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 lb green beans, trimmed and cut into 2 inch pieces
- 1/4 cup Kalamata olives
- 1 tbsp capers, rinsed and drained
- salt and freshly cracked pepper
Instructions
Tuna Steaks
- Drizzle tuna steaks with olive oil and season with salt and pepper.
- Cook tuna steaks in a pan over medium high heat (approximately 2-3 minutes on each side).
- Cut the tuna across the grain into 1/2 inch slices.
Red Wine Vinaigrette
- In a mason jar, place olive oil, red wine vinegar, shallots, basil, thyme, tarragon, and mustard. Securely place the lid and shake until the dressing is well blended. Season with salt and pepper to taste. Set aside.
Salad
- In a small bowl, let red onions sit in approximately 3 tbsp of dressing. Set aside.
- Place red potatoes in a pot of salted water. Boil until fork tender (approximately 12 minutes).
- Drain potatoes and cut in half. Place them in a bowl with 1/4 cup of the dressing.
- At the same time the potatoes are cooking, add greens beans to a pot of salted boiling water. Cook until bright green, approximately 5 minutes.
- Drain green beans and place in a bowl of ice water. Remove from water after a minute.
- On a large serving platter arrange the butter lettuce. Place tuna in the middle of the lettuce. Arrange tomatoes, onions, potatoes, green beans , olives, capers and boiled eggs around the tuna.
- Drizzle with remaining dressing and serve.