Salad Nicoise

Salad 0 comments

Ingredients:

  • Fresh Tuna Steaks – 2, about 3/4 inch thick
  • Olive Oil – for brushing
  • French Beans – 250 gms, topped and tailed
  • Garlic Vinaigrette Dressing or Plain Vinaigrette – 125 ml
  • Hearts of Lettuce Leaves – 2, separated
  • Hard-Boiled Eggs – 3, large and quartered
  • Vine-Ripened Tomatoes – 2, juicy and cut into wedges
  • Anchovy Fillets in Oil – 50 gms, drained
  • Nicoise Olives – 55 gms, stoned
  • Salt and Pepper

Method:

  1. Heat a ridge cast-iron griddle pan over a high heat until you can feel the heat rising from the surface.
  2. Brush the tuna steaks with oil, place oiled side down on the hot pan, and chargrill for 2 minutes.
  3. Lightly brush the top side of the tuna steaks with more oil.
  4. Use a pair of tongs to turn the tuna steaks over, then season to taste with salt and pepper.
  5. Continue chargrilling for a further 2 minutes for rare or up to 4 minutes for well done.
  6. Leave to cool.
  7. Bring a saucepan of salted water to the boil.
  8. Add the beans to the pan and return to the boil, then boil for 3 minutes or until tender crisp.
  9. Drain the beans and immediately transfer them to a large bowl.
  10. Pour over the vinaigrette and stir together.
  11. Leave the beans to cool in the dressing.
  12. Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
  13. Remove with a slotted spoon and refresh the beans under cold running water.
  14. Drain and put into a large bowl.
  15. Arrange the hard-boiled eggs and tomatoes around the side.
  16. Place the anchovy fillets over the salad, then scatter with the olives.
  17. Pour over the vinaigrette and stir together.

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