La Salade Niçoise Recipe
Ahi tuna, baby oak greens, haricot verts, potatoes, olives, anchovies, egg, red wine vinaigrette
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Ahi Tuna
Season the Ahi tuna with salt and pepper, then sear in a hot skillet for about 1-2 minutes on each side, until medium-rare. Let it rest, then slice thinly.
- 2
Prepare the Vegetables
Trim the haricot verts and blanch in boiling water for 3 minutes, then transfer them to an ice bath to stop the cooking. Slice the boiled potatoes into quarters.
- 3
Prepare the Eggs
Hard boil the eggs by cooking them in boiling water for 9-10 minutes. Cool in ice water, peel, and cut into quarters.
Make the Vinaigrette
- 4
Combine Vinaigrette Ingredients
In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
Assemble the Salad
- 5
Combine Ingredients
In a large bowl, combine the baby oak greens, sliced Ahi tuna, haricot verts, quartered potatoes, black olives, and anchovy fillets.
- 6
Dress the Salad
Drizzle the prepared vinaigrette over the salad and toss gently to combine.
- 7
Garnish and Serve
Top the salad with the quartered hard-boiled eggs and serve immediately.
