Nicoise Salad

Nicoise Salad

May 10, 2009

Nicoise Salad

Recipe By: Billy Raper/Hotel Roanoke Executive Chef

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Ingredients:

Vinaigrette
1/4 cup lemon juice

A? cup white balsamic vinegar
3/4 cup extra-virgin olive oil
A? small red onion diced
1 Tbsp minced fresh parsley leaves
2 teaspoons lemon and lime zest
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad
2 grilled or otherwise cooked tuna steaks* (5 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, diced

2 ribs of celery diced.

8 ounces green beans, stem ends trimmed
1/4 cup of your favorite black olives
2 Tbsp capers, rinsed and/or several anchovies (optional)

Method

*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

1 Whisk lemon juice, vinegar, oil, onion, parsley, lemon/lime zest, and mustard in medium bowl; season to taste with salt and pepper and set aside.

2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon. Do not discard the boiling water.

3 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well

Toss potatoes with beans, tomatoes, red onion, celery, olives, and anchovies (if using) and 1/4 cup vinaigrette; arrange salad mixture in the center of the plate.

4 Cut tuna into 1/2-inch thick slices and arrange on top of the salad.

5 Arrange hard boiled eggs onto the salad. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.