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Recipe Detail Page
Salad Niçoise
Early Summer 2006
An updated version of Niçoise salad featuring a spicy, grilled, peppered tuna steak and roasted potatoes. This will work as a filling first course or a good supper or lunch dish. Try salmon in place of tuna for a different take.
Serves 6
Dressing
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
3 tbsp (45 mL) red wine vinegar
¼ cup (50 mL) olive oil
Salt and freshly ground pepper
Salad
12 mini red potatoes, cut in half
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
½ cup (125 mL) red onion, thinly sliced
1 lb (500 g) fresh tuna
1 tbsp (15 mL) cracked black peppercorns
1 head red leaf lettuce
8 oz (250 g) green beans, cooked until crisp tender
2 tomatoes, cut into wedges
2 hard boiled eggs, cut into wedges
½ cup (125 mL) black olives
1 tbsp (15 mL) chopped parsley
1. Preheat oven to 425ºF (220ºC).
2. Whisk together Dijon, tarragon and wine vinegar. Slowly whisk in oil. Season with salt and pepper and reserve.
3. Toss potatoes with 1 tbsp (15 mL) olive oil. Season with salt and pepper. Place on baking sheet, flat-side down, and bake for 20 minutes or until tender and browned. Toss potatoes with 2 tbsp (25 mL) dressing. Toss onions with 2 tbsp (25 mL) dressing. Reserve.
4. Brush 1 tbsp (15 mL) oil on tuna and coat with peppercorns. Preheat grill to high. Grill tuna about 2 minutes per side or until still rare in centre. Remove from grill and slice into thin slices.
5. Line a large platter with lettuce. Gently toss the green beans and tomatoes with dressing. Place potatoes, onions, green beans, tomatoes, hard boiled eggs and olives in sections on platter. Top with thin slices of tuna. Drizzle tuna with remaining dressing. Sprinkle with parsley.
Serves 6
