Contemporary Salad Nicoise Recipes

CONTEMPORARY SALAD NICOISE

Steps:

• Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
• Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
• Mix potatoes with pesto and set aside.
• Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
• Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
• In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
• On a plate place the potato salad in the center; arrange green beans and peppers on top.
• Slice the tuna thinly and arrange on top of the vegetables.
• Allow 4 slices per person.
• Top with sliced boiled eggs and throw olives around the salad.
• It is good looking and makes a good impression on the guests.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.