From Niçoise salad
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup olive oil
- 1 medium shallot, minced
- 1 tbsp minced fresh thyme leaves
- 2 tbsp minced fresh basil leaves
- 2 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
Place all ingredients together in a jar and shake vigorously for 1-2 minutes.
1 tuna steak
- 6 small red potatoes
- 8 oz fresh green beans
- 1/2 cup cherry tomatoes, halved
- 2 small bunches artisan lettuce, washed and cut into bite sized pieces (or you can use romaine)
- 1/2 small red onion
- 1/4 cup nicoise olives (or any kind you have on hand)
- capers (optional)
Brush the tuna steak with olive oil and sear in a hot pan for 2-3 minutes on each side. The top and bottom should be browned and the inside should remain pink and raw. Set aside.
Use one pot to cook three components of the salad: take your eggs and submerge them in a pot of cold water. Bring to a roiling boil, then cover, remove from heat and let sit for 10 minutes. Remove the eggs, run under cold water, then peel and quarter. Set aside. Now, place your potatoes in the same pot of hot water and bring to a boil. Cook until the potatoes are just tender, about 10 minutes or until a fork pierces them easily but they are not falling apart. Remove them from the water and toss them in some of the vinaigrette, then set aside. Now take your beans and place them in the boiling water, and blanch for 3-4 minutes. Remove from hot water and immediately run cold water over the beans (this keeps the green colour bright).
Slice the red onion and soak in cold water for 10 minutes. This makes the sharp raw onion-ey flavour a bit milder.
To assemble: take your lettuce greens and toss them in the dressing and arrange on a plate. Slice the tuna steak and brush a little vinaigrette on each side. Now toss the tomatoes, beans and onion in the dressing. The key here is light, light, light. Don’t drown it in dressing. Arrange the beans on top of the lettuce, then arrange your eggs, potatoes, tomatoes, onion and olives on top. Place the tune slices on top of all. Sprinkle with capers (if using) and salt and pepper to taste. You could serve the salad on its own or with some fresh sliced baguette.