Posts Tagged ‘Salads’

Salad Niçoise

March 18, 2009

j04365891The term Niçoise refers to the region of Niçe in France.  Salad Niçoise and Niçoise olives are specialties of the region.  There are as many recipes for this salad as there are chefs.  Some prefer the classic ingredients with anchovies, green beans, new potatoes, hard boiled eggs, and olives.  Others prefer tuna and capers as anchovies are not too popular with most restaurant patrons.  At my restaurant in Tonga, we served marinated and grilled tuna on this salad with lots of veggies, olives, eggs, and a Caesar dressing, made with anchovy paste.  It’s a meal in itself with just a side of garlic toast.

The Marinade:

1/3 cup lemon juice

1 tsp minced onion

1 garlic clove, minced

1 anchovy fillet, mashed to a paste

Pinch of sea salt and fresh ground black pepper

2 Tbsp fresh parsley, chopped fine

2 dashes Tabasco sauce

2/3 cup olive oil

Salad for 2:

½ lb. tuna fillet, 3-4 oz per person

2 hard boiled eggs, peeled and halved

1 waxy potato, boiled, coarsely chopped and tossed with a little marinade

1 cup of fresh green beans (young tender skinny beans), steamed 5 minutes, tossed with a little marinade

4 cups Romaine lettuce, chopped (reserve a few large leaves for lining bowls or plates)

1 small fresh carrot, scraped and julienned

1 small daikon radish, scraped and julienned (may substitute jicama)

1 small cucumber, washed and sliced thin

 A few paper thin slices of red onion

12 Niçoise olives

6 green olives

12 cherry tomatoes

4 marinated artichoke bottoms

Whisk all the Marinade ingredients together in a small bowl or shake in a jar.  Pour about 2 Tbsp of marinade on a plate and dredge tuna fillet on both sides and set aside to marinate while preparing the eggs and veggies.  To assemble:  arrange large lettuce leaves on a plate, top with chopped lettuce, arrange the eggs, veggies, olives and artichokes around the circumference of the plate, leaving the center for the tuna.  Heat the grill or non-stick skillet over medium high heat and cook tuna until barely done… no more than 2 minutes per side.  Place in center of salad and sprinkle with capers and parsley if desired.  Remaining marinade may be served as dressing. Wedges of lemon are a nice touch and add color.