WBSM Kitchen Bites Nicoise Salad
Another great recipe from chef Bob Dillon from the Sail Loft restaurant in Padanaram. In keeping with the healthy salad theme, this week the chef helps us create a delicious Salad Nicoise. Here is the easy to follow recipe.
1 12oz pkg of spring greens
8 oz fresh tuna ( grilled rare )
1lb fingerling potatoes ( roasted )
1/2 lb fresh green beans ( blanched )
4 oz pitted olives ( Kalamata, preferably. Any olive will do in a pinch )
2 lemons ( juiced )
1/4c red wine vinegar
1T fresh thyme
1T Dijon mustard
1c of extra virgin olive oil
Pinch of sea salt
Pinch of black pepper
Grill tuna for 1 minute on each side keep it rare
Roast potatoes toss in olive oil with sea salt and pepper to taste in 425 F oven for 25 minutes and cool.
Boil 1/2 g of water add 3T of kosher salt to the water and then add the green beans. They will turn bright green in 20 seconds. Pull them from the boiling water and place in a bowl of ice water to shock them. They will be firm and have beautiful color.
This salad is presented more as a meal than as a tossed salad.
On a plate place half of the greens, and then arrange in groups around the greens the tuna sliced thin and fanned out, the beans in a neat pile, the potatoes in a neat pile, as well as the olives.
In a blender add the lemon juice, thyme, vinegar, Dijon, sea salt, and pepper blend for 5 seconds and while blender is on remove lid and drizzle in the extra virgin olive oil and blend for 1 minute.
Drizzle over your salad and enjoy