Nicoise Salad Recipe
Confit tuna, soft boiled egg, green beans, cherry tomatoes, celery, market greens, mustard vinaigrette, black olive caramel
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Ingredients
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Salad Ingredients
Mustard Vinaigrette
Black Olive Caramel
Method
Salad Preparation
- 1
Cook Green Beans
Blanch the green beans in boiling water for 3-4 minutes until tender but crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain and set aside.
- 2
- 3
Prep Vegetables
Halve the cherry tomatoes and chop the celery into small pieces. Set all prepared ingredients aside.
- 4
Assemble Salad
In a large serving bowl, arrange the market greens as the base. Top with confit tuna, blanched green beans, halved cherry tomatoes, chopped celery, and soft-boiled eggs cut in half.
Mustard Vinaigrette Preparation
- 5
Whisk Vinaigrette
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Black Olive Caramel Preparation
- 6
Make Olive Caramel
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then let it cook without stirring until it turns a light amber color. Add the pitted black olives and cook for an additional 2-3 minutes. Remove from heat and let cool before blending until smooth.
Final Assembly
- 7
Serve the Salad
Drizzle the mustard vinaigrette over the salad and garnish with the black olive caramel. Serve immediately.
