Description
A Nicoise salad in the summer is so refreshing and takes advantage of fresh produce of the season. The salad part alone is delicious as a side, but adding some seared tuna makes it next level!
Ingredients
Scale
For the Dressing:
- 1 clove garlic, minced
- 1/2 tsp. Dijon mustard
- 1 1/2 tsp. red wine vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. flat leaf parsley, finely chopped
- 1 Tbsp. fresh tarragon, minced (or 1 1/2 tsp. dried tarragon)
- 2 pinches of Sea salt, to taste
- freshly ground pepper, to taste
- 1/4 cup olive oil (extra virgin, cold pressed, organic)
For the Salad Base:
- 1/2-pound small red potatoes, halved
- 4 large eggs
- 2 cups French green beans, stems trimmed and cut in 2-inch pieces
- 1 lb. tuna, sushi grade
- 1 Tbsp. olive oil (extra virgin, cold pressed, organic)
- Sea salt, to season the tuna
- freshly ground black pepper, to season the tuna
- 2 cups cherry tomatoes, halved
- 2 cups olives, niçoise or kalamata olives
- 2 Tbsp. capers
Instructions
- Combine all of the ingredients for the dressing and whisk well. Set it aside.
- Put the potatoes in a pot with a pinch of sea salt and cover with water. Bring to a boil over medium heat. Reduce heat and simmer for 12 minutes.
- Add the eggs to the pot of potatoes in simmering water.
- Put a steamer basket on the pot of potatoes and eggs. Place the green beans in the basket and cover. Steam the beans for 5 minutes.
- Remove the beans and add the potatoes and eggs to the colander/steamer basket. Rinse with cold water for a minute or so. Set aside, while you cook the tuna.
- Heat a skillet over medium-high heat. Rub the tuna with olive oil and a bit of the dressing. Season with salt and pepper (be generous!). Place the tuna in the skillet and sear for about 2 minutes on each side. Transfer to a cutting board.
- Once the eggs have cooled, crack the shells and peel them.
- Assemble the salad. Combine the potatoes, green beans, tomatoes, olives, capers and chives in a large mixing bowl. Whisk the dressing to mix well and drizzle enough of it over the vegetables to gently coat. Season with salt and pepper. Stir the mixture gently.
- Place the tossed salad on plates and lay the tuna (sliced) on top, with eggs around the sides. Drizzle the remaining dressing on top and serve.
Notes
- Omit the seared tuna, and serve this as a side dish.
Nutrition
- Serving Size: 4