RECIPE: Nouveau Salade Nicoise
Procure:
3/4 lb baby potatoes
3/4 lb green beans
1 shallot, minced
red wine vinegar
good quality olive oil
Dijon mustard
25 Nicoise olives
2 TB capers
1/2 lb cherry tomatoes, halved
3 eggs, hard boiled, quartered
1 head butter lettuce
1 lb good quality Ahi, in one piece, if possible
6 anchovies packed in oil, chopped
1. Fill a large heavy pot with salted water. Bring to a boil. Add potatoes. Cook until you can easily slide a knife into a potato, about 10-15 minutes, depending on size. Fish potatoes out of water and place in a bowl to cool.
2. Wash and trim beans. Snap the long ones in half. Add beans to the boiling water. Let cook 3-4 minutes until bright green but still firm. Drain in a colander. Run cold water over beans until they reach room temperature.
3. In a medium bowl, whisk together 5 TB olive oil, 5 TB red wine vinegar and 1-1/2 TB of mustard. Salt and pepper to taste. I like my dressings tart, so you might want to add more oil or vinegar as well.
4. Quarter potatoes while still warm. Toss potatoes, green beans, olives, capers and half of dressing. Toss to combine well. Set aside. The longer this mixture sits, the better the flavors will meld.
5. Toss the lettuce with the remaining dressing. Line 4 large plates with lettuce. In one quadrant, place a quarter of the tomatoes. In another, place 3 quarters of the hard boiled egg. In the third, add a mound of the potato salad.
6. Salt and pepper the Ahi very well. Heat 1 TB olive oil in a large saute pan. When hot, add the fish. Let cook 5 minutes on each side. The fish will be mostly rare. Take off the heat and place fish on a cutting board. You may let it sit on the board for a bit, but the residual heat will cook the fish more.
7. Cut fish into 16 slices. Line the slices on the last quadrant of the plates. Sprinkle each plate with the chopped anchovies. Serve immediately.
NOTE: You could add fresh herbs, parsley would be nice or if you enjoy it, tarragon. I've also seen the salade served with tiny quail eggs instead of chicken.
3/4 lb baby potatoes
3/4 lb green beans
1 shallot, minced
red wine vinegar
good quality olive oil
Dijon mustard
25 Nicoise olives
2 TB capers
1/2 lb cherry tomatoes, halved
3 eggs, hard boiled, quartered
1 head butter lettuce
1 lb good quality Ahi, in one piece, if possible
6 anchovies packed in oil, chopped
1. Fill a large heavy pot with salted water. Bring to a boil. Add potatoes. Cook until you can easily slide a knife into a potato, about 10-15 minutes, depending on size. Fish potatoes out of water and place in a bowl to cool.
2. Wash and trim beans. Snap the long ones in half. Add beans to the boiling water. Let cook 3-4 minutes until bright green but still firm. Drain in a colander. Run cold water over beans until they reach room temperature.
3. In a medium bowl, whisk together 5 TB olive oil, 5 TB red wine vinegar and 1-1/2 TB of mustard. Salt and pepper to taste. I like my dressings tart, so you might want to add more oil or vinegar as well.
4. Quarter potatoes while still warm. Toss potatoes, green beans, olives, capers and half of dressing. Toss to combine well. Set aside. The longer this mixture sits, the better the flavors will meld.
5. Toss the lettuce with the remaining dressing. Line 4 large plates with lettuce. In one quadrant, place a quarter of the tomatoes. In another, place 3 quarters of the hard boiled egg. In the third, add a mound of the potato salad.
6. Salt and pepper the Ahi very well. Heat 1 TB olive oil in a large saute pan. When hot, add the fish. Let cook 5 minutes on each side. The fish will be mostly rare. Take off the heat and place fish on a cutting board. You may let it sit on the board for a bit, but the residual heat will cook the fish more.
7. Cut fish into 16 slices. Line the slices on the last quadrant of the plates. Sprinkle each plate with the chopped anchovies. Serve immediately.
NOTE: You could add fresh herbs, parsley would be nice or if you enjoy it, tarragon. I've also seen the salade served with tiny quail eggs instead of chicken.
posted by Meredith at 10:48 AM
1 Comments:
Thank you very much, delicious recipe.
CV
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