Salada Niçoise Recipe
With seared tuna, olive tapenade, deviled eggs, haricot verts, pretty potatoes, tomatoes, French breakfast radish, watercress and frisée
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Boil the baby potatoes in salted water until fork-tender. Drain, let cool, and slice into halves.
- 2
Cook the Haricot Verts
Blanch the haricot verts in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside.
- 3
- 4
Sear the Tuna
Heat 1 tablespoon of olive oil in a pan over high heat. Sear the tuna fillets for 1-2 minutes on each side for medium-rare. Remove from heat and slice.
- 5
Assemble the Salad
On a large platter, arrange the watercress and frisée as a base. Top with sliced potatoes, haricot verts, cherry tomatoes, radishes, deviled eggs, and seared tuna. Add dollops of olive tapenade throughout.
- 6
Finish and Serve
Drizzle with remaining olive oil and sprinkle with salt and pepper to taste. Serve immediately.
