Salade Niçoise Recipe
Seared Ahi Tuna, Hard Egg, Avocado, Roasted Red Peppers, Grilled Onions, Haricots Verts, Kalamata Olives, Capers, Roasted Potatoes, House Dressing & Parsnip Frites
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Ingredients
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Salad Ingredients
House Dressing
Parsnip Frites
Method
Prepare the Salad
- 1
- 2
Prepare the Hard Boiled Eggs
Boil the eggs for about 9-12 minutes. Cool in cold water, peel, and slice.
- 3
- 4
Assemble the Salad
In a large serving bowl, layer the sliced Ahi tuna, hard-boiled eggs, avocado, roasted red peppers, grilled onions, haricots verts, Kalamata olives, capers, and roasted potatoes.
Make the House Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Prepare the Parsnip Frites
- 6
Cook the Parsnips
Preheat the oven to 425°F (220°C). Cut parsnips into thin strips, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake for about 20-25 minutes until crispy.
