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Niçoise Salad & Ogier Côtes du Ventoux Rosé AOC

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

This berry-infused rosé is firm enough to enjoy year-round and makes even the simplest of meals feel like a special occasion. Here it enhances the light flavour of tuna and crisp vegetables in Niçoise Salad, a long-time bistro staple.

Ingredients

8 oz (250 g) mini red potatoes, scrubbed and halved
8 oz (250 g) mini yellow potatoes, scrubbed and halved
4 oz (125 g) yellow beans, trimmed
4 oz (125 g) green beans, trimmed
12 oz (375 g) sushi-grade tuna steak
⅓ cup (80 mL) olive oil, divided
Kosher salt and freshly ground black pepper to taste
2 tbsp (30 mL) red wine vinegar
2 tsp (10 mL) finely chopped tarragon
½ tsp (2 mL) minced garlic
½ tsp (2 mL) Dijon mustard
½ tsp (2 mL) mayonnaise
Pinch granulated sugar
6 cups (1.5 L) lightly packed mâche or arugula
½ cup (125 mL) pitted black olives
½ cup (125 mL) red cherry tomatoes, halved
½ cup (125 mL) yellow cherry tomatoes, halved
8 quail eggs, hard-boiled, peeled and halved
Sprigs tarragon, for garnish

Directions

  1. In a steamer set over a saucepan of boiling water, steam potatoes and beans until just tender, about 15 minutes for potatoes and about 8 minutes for beans. Rinse under cold running water, drain well and set aside.
  2. Heat a ridged grill pan over medium-high heat. Brush tuna with 1 tbsp (15 mL) of oil. Season with salt and pepper. Grill tuna just until well grill-marked but still rare in centre, about 1½ minutes per side. Slice thinly and set aside.
  3. In a small bowl, whisk together remaining oil, vinegar, tarragon, garlic, mustard, mayonnaise, sugar, salt and pepper.
  4. In a large bowl, toss mâche with 2 tbsp (30 mL) of dressing. Spread mâche out on a large serving platter.
  5. Arrange tuna, potatoes, beans, olives, tomatoes and eggs on top of mâche. Drizzle with remaining dressing and garnish with tarragon.
Serves 4 to 6

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