Nicoise Salad
From chefmeow 16 years agoIngredients
- 1/2 pound fresh ahi or albacore tuna cut into chunks shopping list
- 3 cups extra virgin olive oil shopping list
- 3 garlic cloves shopping list
- 1 bay leaf shopping list
- 1 fresh rosemary sprig shopping list
- 1 fresh thyme sprig shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 pound green beans trimmed blanched and cooled in ice water shopping list
- 1 red bell pepper seeded deribbed and julienned shopping list
- 1/2 cup niçoise olives pitted shopping list
- 1/2 pint cherry tomatoes halved shopping list
- 2 medium potatoes boiled and quartered shopping list
- 1/2 red onion thinly sliced shopping list
- 2 bunches arugula picked over shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup balsamic vinegar shopping list
- 10 anchovy fillets shopping list
- 4 hard cooked eggs halved or quartered shopping list
How to make it
- In a small saucepan over medium low heat combine tuna with the olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through about 9 minutes. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving. In a large mixing bowl combine the beans, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon remove tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs and serve immediately.
People Who Like This Dish 2
- gecko Cleveland, OH
- eclaires Chicago, IL
- chefmeow Garland, TX
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