Nicoise Salad with Lemon Vinaigrette
Ingredients:
Vinaigrette:
- 1/2 cup Olive Tap’s Sicilian Lemon White Balsamic Vinegar
- 3/4 cup Olive Tap’s 100% Extra Virgin Olive Oil
- 2T. shallot, minced
- 1 tsp. minced fresh thyme leaves
- 2 tsp. minced fresh oregano leaves
- 2 tsp. Dijon mustard
- Salt and freshly ground black pepper
Salad:
- 2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
- 6 hard boiled eggs, peeled and either halved or quartered
- 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
- Salt and freshly ground black pepper
- 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
- 3 small ripe tomatoes, cored and cut into eighths
- 1 small red onion, sliced very thin
- 8 ounces green beans, stem ends trimmed and each bean halved crosswise
- 1/4 cup niçoise or picholine olives
- 2 Tbsp capers, rinsed and/or several anchovies (optional)
Directions:
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1 Whisk vinegar, oil, shallot, thyme, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter. Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Recipe Adapted by The Olive Tap from Simply Recipes
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