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Niçoise Salad with Champagne Vinaigrette

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

Libby with Lemony Thyme
Beautiful and delicious!
Course Salad

Ingredients
  

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

Vinaigrette…

  • 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.

Instructions
 

Salad…

  • Roll edges of ahi tuna in sesame seeds.
  • Sear tuna in 1 Tbl. canola oil over med-high heat for 1 minute per side, then thinly slice.
  • Prepare hardboiled eggs.
  • Gently boil potatoes until just fork tender and remove from water.
  • Drop green beans in boiling water and blanch for 1 minute, remove to an ice bath.
  • Arrange salad ingredients on a platter.

Vinaigrette…

  • Whisk together vinaigrette ingredients and lightly pour over salad.

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