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Nicoise salad
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Timeless Nicoise salad with premium ingredients – always in style.
Ingredients:
- 2 (about 150g each, 2cm thick) tuna steaks
- 250g green beans, topped
- 1 Lebanese cucumber, coarsely chopped
- 3 ripe (about 340g) egg tomatoes, cut lengthways into wedges
- 1 small (about 80g) red onion, halved, thinly sliced
- 1 mignonette lettuce, leaves separated, washed, dried, coarsely torn
- 1 large (about 240g) red capsicum, halved, deseeded, coarsely chopped
- 12 anchovy fillets in oil, drained, halved lengthways
- 24 drained kalamata olives, pitted
- 100ml extra virgin olive oil
- 60ml (1/4 cup) red wine vinegar
- 5.90 gm Dijon mustard
- 2.00 gm brown sugar
- 1 small garlic clove, crushed
Instructions:
- Prepare the dressing by blending oil, vinegar, mustard, sugar, and garlic in a screw-top jar until fully mixed.
- Preheat a barbecue or chargrill on high heat. Grill the tuna for 2 minutes on each side for a perfect medium-rare, or longer if desired. Take it off the grill and dice into 2cm cubes.
- First, bring water in a saucepan to a vigorous boil. Carefully add the eggs and cook them for 6-7 minutes. Drain the water and then cool the eggs under running water. Peel the eggs and cut them into quarters.
- Blanch beans in a pot of seasoned boiling water for 3-4 minutes until vibrant and al dente. Drain well.
- Mix together beans, cucumber, tomato, onion, lettuce, capsicum, anchovy, and olives in a bowl. Drizzle with dressing and toss gently to combine.
- Portion the salad into individual serving bowls, then generously layer with chunks of flavorful tuna and perfectly boiled eggs. Serve promptly to enjoy the delicious freshness.