Nicoise Salad Recipe

Name: Wild Roots NICOISE SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Ahi tuna steaks; 200 grams French green beans; 1 cup Pickled red onion; 200 grams Cherry tomatoes; 2 pieces Hard boiled eggs; 100 grams Black olives; 150 grams Mixed salad greens; 3 tablespoons Golden balsamic vinegar; 4 tablespoons Olive oil; 1 teaspoon Dijon mustard; 1 teaspoon Honey; to taste Salt; to taste Black pepper

Inspired by Wild Root

Time30m

Serves2

Seared ahi tuna, french green beans, pickled red onion, tomatoes, hard boiled egg, olives, mixed greens, golden balsamic vinaigrette

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Ingredients

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Salad Ingredients

2 pieces Ahi tuna steaks

7.05 oz (200 grams) French green beans

1 cup Pickled red onion

7.05 oz (200 grams) Cherry tomatoes

2 pieces Hard boiled eggs

3 1/2 oz (100 grams) Black olives

5.29 oz (150 grams) Mixed salad greens

Dressing Ingredients

3 tablespoons Golden balsamic vinegar

4 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon Honey

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Salad

Cook the Green Beans

Bring a pot of salted water to a boil. Add the French green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.

Sear the Ahi Tuna

Season the Ahi tuna steaks with salt and pepper. Heat a pan over high heat and add a little olive oil. Sear the tuna for about 1-2 minutes on each side for rare, or to your desired doneness. Remove from the pan and let it rest for a few minutes before slicing.

Prepare the Hard Boiled Eggs

Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes. Drain, cool in ice water, peel, and slice.

Assemble the Salad

In a large bowl, combine mixed greens, pickled red onion, sliced cherry tomatoes, olives, blanched green beans, and sliced hard boiled eggs. Top with sliced Ahi tuna.

Making the Dressing

Prepare the Golden Balsamic Vinaigrette

In a small bowl, whisk together the golden balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

Serving

Serve the Salad

Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.