With its rainbow of colors and plethora of textures, Niçoise Salad makes for a fun outdoor brunch. In this updated take on the southern French classic, the canned tuna and anchovies are substituted for fresh Yellowfin tuna that's been cured with anchovy paste. The curing process not only preserves the tuna by drawing out moisture and adding salt, it also infuses the tuna with all the umami from the anchovies. Seared and sliced, the tuna becomes a mild ham that pairs marvelously with the platter of vegetables.
- To cure the tuna, place it on a wire rack over a tray and use a butter knife to spread an even layer of anchovy paste onto every surface of the tuna. Cover the whole tray with plastic wrap and let this cure in the refrigerator for at least 24 hours.
- To make the dressing, add the olive oil, vinegar, mustard, salt and pepper to a tall container and use an immersion blender to emulsify. Stir in the shallots and thyme by hand.
- Separate the leaves of lettuce from the stem, wash, and then soak in cold water while you prepare the rest of the salad. Prepare the boiled eggs, piquillo peppers, and olives so that they are ready to go on the salad.
- Bring a large pot of heavily salted water to a boil. Prepare a bowl of ice water.
- Boil the haricots verts until they reach your desired doneness 1-3 minutes. Use tongs to transfer them to the ice water to chill quickly. Transfer the beans to paper towels to absorb any excess water.
- Add the potatoes to the water you used to boil the haricots verts and turn down the heat to maintain a gentle simmer. Cook the potatoes until a toothpick passes through the largest potato easily. Drain and cut the potatoes into bite-size pieces. Put the potatoes in a bowl and toss with 2 tablespoons of dressing.
- Put the tomatoes, sliced red onions and capers into a bowl and toss with 1 tablespoon of the dressing.
- Heat a cast iron skillet until smoking hot. Scrape as much of the anchovy paste off the tuna as you can and discard. Drizzle some vegetable oil onto the outside of the tuna and spread it around all surfaces of the tuna. Sear the tuna for a few seconds on each side until lightly browned and then transfer to a cutting board. Slice the seared tuna using a very sharp knife.
- Drain the lettuce, and use paper towels or a salad spinner to dry the leaves. Toss the lettuce with 2 tablespoons of dressing to coat evenly.
- Toss the haricots verts with 1 tablespoon of dressing.
- To assemble the salad, lay the butter lettuce out on a large platter and then arrange the tomatoes, potatoes, peppers, green beans, tuna, olives and eggs around the platter. Serve with the remaining dressing on the side.
Category : Entree
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- for tuna
- 225 grams Yellowfin Tuna
- 25 grams anchovy paste
- for dressing
- 6 tablespoons extra virgin olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon saltpepper to taste
- 10 grams shallots, minced
- 2 grams fresh thyme, chopped
- for salad
- 100 grams butter lettuce
- 2 medium boiled eggs peeled and quartered
- 70 grams roasted piquillo peppers, seeds removed and segmented
- 70 grams Niçoise olives
- 200 grams small waxy potatoes, washed well
- 100 grams haricots verts, ends trimmed
- 140 grams ripe tomatoes, cut into wedges
- 12 grams red onions, thinly sliced
- 8 grams capers