Nicoise Salad

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YIELD: 4 servings
TOTAL TIME: 1 hour
ACTIVE TIME: 30 minutes

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Salt to taste
Potatoes, fingerling 40 oz / 2½ lb 8 small potatoes
White wine vinegar 40 g 40 mL / 3 tbsp
Olive oil, extra virgin 105 g 105 mL / 7 tbsp
Parsley, chopped 8 g 2 tbsp
Garlic, minced 5 g 2 cloves
Salt 4 g 1 tsp
Black pepper, freshly ground 2 g 1 tsp
Tuna, steaks 680 g / 24 oz 4 steaks
Eggs 180 g 4 eggs
Salt to taste
Green beans 115 g / 4 oz
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Boston lettuce, torn 600 g 8 cups
Red onion, sliced 175 g / 6 oz 1 large onion
Plum tomatoes, chopped 230 g / 8 oz 4 tomatoes
Anchovy filets, cut thinly 24 g 6 filets
Black olives, pitted 45 g / 1½ oz 16 olives
Parsley for garnish

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Whisk white wine vinegar, olive oil, parsley, garlic, salt and pepper. 

Place the tuna in a shallow dish and pour half the dressing over the tuna. Cover and chill for 30 minutes. 

Place eggs in the bottom of a saucepan. Fill the pan with cold water, just enough to cover eggs. Bring the water to a boil over high heat. Cover with a lid and remove from heat. Set a timer for 10 minutes (hard boiled).

5 Transfer eggs to a large bowl of ice water and let cool for 10 minutes.

De-shell eggs, rinse and pat dry. Slice eggs in half lengthwise and set aside. 

Fill a large bowl with ice water. Bring a large pot of water to a boil. Add salt. Cook green beans until tender-crisp, but still bright green, about 3 to 5 minutes.

Drain and immediately plunge into ice water to stop the cooking. Drain water and set beans aside. 

9 In a large skillet, heat olive oil over medium heat. Remove the tuna steaks from marinade and, working in batches, cook them over medium-high heat for 3 to 4 minutes on each side, for medium-rare

10 Slice tuna steaks and set aside.

11 Remove potatoes from refrigerator and quarter lengthwise. 

12 In a large bowl, combine Boston lettuce, red onion, plum tomatoes, and anchovies with the prepared potatoes and beans. Drizzle with remaining dressing. Add the eggs, olives and garnish with more parsley. 

13 Portion salad evenly among 4 bowls and top with sliced tuna.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • If you’re unable to find Boston lettuce, romaine will work well 
  • You can use capers instead of anchovies if you prefer 
  • Alternatively, you can use good quality tuna packed in olive oil 
  • Any small, waxy potato will work well
  • Cook eggs to your preference. They can be hard or soft boiled, or even poached 

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