Restaurants›The Sandbar Seafood Restaurant›Salad Niçoise Recipe

Salad Niçoise Recipe

Inspired by The Sandbar Seafood Restaurant
Time45m
Serves4

pepper crusted albacore, fingerling potatoes, green beans, olives, hard boiled egg, grape tomatoes, niçoise vinaigrette

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Ingredients

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Main Ingredients

Niçoise Vinaigrette

Method

Preparation

1

Cook the Potatoes

Wash and cut fingerling potatoes in half. Boil them in salted water until tender, about 15 minutes. Drain and let cool.

2

Blanch the Green Beans

Trim the green beans and blanch them in boiling water for about 3 minutes until bright green. Then transfer to an ice bath to stop cooking.

3

Prepare Hard Boiled Eggs

Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes, then cool and peel.

4

Cook the Albacore Tuna

Season the albacore tuna with salt and cracked black pepper. Sear in a hot skillet for about 2-3 minutes on each side for medium-rare. Allow to rest before slicing.

Vinaigrette and Assembly

5

Make the Niçoise Vinaigrette

In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to taste.

6

Assemble the Salad

In a large serving platter, arrange the potatoes, green beans, sliced albacore tuna, halved hard boiled eggs, grape tomatoes, and olives. Drizzle with the vinaigrette before serving.