Updated Salade Nicoise

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://lambbeforethyme.wordpress.com/2009/06/27/salade-nicoise/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

8 ounces Ahi tuna sliced 11/2” thick
1/2 ounce Nicoise olives, pitted
2 ounces fine French green beans (haricots verts)
4 white anchovy filets (Italian or Spanish)
1 teaspoon E.V.O.O

Preparation

1
Coat the Ahi tuna filet with a little olive oil and season with salt and pepper
2
Heat a non-stick pan coated with a little oil on very high heat
3
Add the tuna filet and sear for about a minute, flip over and sear for another minute
4
Place tuna in the freezer while preparing the rest of the dish
5
Pit niçoise olives, by crushing them with the side of a knife, remove pit from each olive
6
Core tomato and cut into quarters, remove the seed and cuts into a small dice
7
Set a small pot of water on the stove and bring to a boil (salt water heavily)
8
Cut both ends of the French green beans and quickly blanch in the boiling salted water
9
When the beans are cooked but still a little crunchy place in cold water to stop the cooking
10
Prep new potatoes by cutting them into tube with pastry cutter and slice into ¼ in. slices, place in a pot with cold salted water and saffron
11
Bring to a simmer and cook until tender, strain and set aside
12
Hard cook eggs, by starting in cold water and bringing to a boil, remove from heat source, cover and count off 16 minutes
13
Cool the eggs with cold water. Peel eggs and set aside
14
Take white anchovy filets and roll into a turban keeping the shiny skin side facing outward
15
Place a bed of French green beans on the plate
16
Take cleaned romaine hearts and cut into 2” segments and place on top of green beans
17
Combine oil and vinegar in a bowl and whisk vigorously with a whisk
18
Disperse vinaigrette on romaine
19
Lay slices of potato on either side of romaine heart
20
Top romaine with chopped tomato
21
Slice Ahi tuna against the grain and arrange on top of romaine
22
Top sliced tuna with anchovy filet
23
Cut hard cooked eggs and arrange around the romaine tower
24
Garnish with pitted niçoise olives
25
Drizzle with E.V.O.O. and season with salt and pepper

Tools

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About

For the last 180° Dining event I featured a remake of the classic Salade Niçoise. I then featured it on FOX 31 TV to promote our "Ten ingredients in Ten minutes" challenge that we are doing in tandem with The Food TV Network to commemorate our schools Ten Year Anniversary. Finally, I took advantage of the same dish to present it as my next entry on Bauscher's "Deep Plate" blog. That's how to get mileage out of an idea.

Yield:

4

Added:

Thursday, February 4, 2010 - 1:54pm

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