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I’ve always loved how the Niçoise Salad looks on a plate.  Today it was lunch.  The ingredients speak for themselves.  We treated ourselves to a piece of fresh tuna which we dipped in sesame seeds then seared.  The dressing was champagne mustard, white balsamic, olive oil, minced shallot & garlic, fresh tarragon leaves, sea salt & fresh cracked pepper.

The flavors were as lovely as the pictures.

Niçoise Salad with Champagne Vinaigrette
Beautiful and delicious!
Recipe type: Salad
  • 6 oz. ahi tuna, seared
  • 1 Tbl. sesame seeds
  • 1 Tbl. canola oil
  • 2 eggs, hardboiled
  • Handful of green beans, blanched
  • 8-10 heirloom cherry tomatoes
  • 8-10 mini new potatoes, cooked until fork tender
  • 2-3 thin slices of red onion
  • Assorted olives
  • 1 Tbl. capers
  • Mixed greens
  • 1 Tbl. champagne mustard
  • 1 Tbl. white balsamic vinegar
  • 3 Tbl. extra virgin olive oil
  • 1 Tbl. minced shallot
  • 1 garlic clove minced
  • 1 Tbl. tarragon leaves, minced
  • sea salt & fresh cracked pepper.
  1. Roll edges of ahi tuna in sesame seeds.
  2. Sear tuna in 1 Tbl. canola oil over med-high heat for 1 minute per side, then thinly slice.
  3. Prepare hardboiled eggs.
  4. Gently boil potatoes until just fork tender and remove from water.
  5. Drop green beans in boiling water and blanch for 1 minute, remove to an ice bath.
  6. Arrange salad ingredients on a platter.
  1. Whisk together vinaigrette ingredients and lightly pour over salad.

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