Nicoise Salad

June 8th, 2008
Lemony, Green, Buttery, Rich, Pungent

This is my version of Nicoise salad. It’s loaded with goodies. There is something in my mentality that compels me to make really huge salads because I figure… well it’s a salad, it’s light… lets make sure there’s plenty of it. Of course this is hardly a salad as it includes potatoes, and fish and a medley of veggies (in my case). Suffice to say, we were happily stuffed at the end of this meal.

Here is what you will need:

  • Nicoise olives (or whatever black olives you prefer)
  • fresh butter lettuce
  • baby potatoes, whole, boiled
  • good quality tuna (I used steaks)
  • green beans
  • baby zucchini
  • asparagus
  • 2 egg yolks
  • olive oil or sunflower oil
  • 3-4 canned anchovies
  • clove of garlic, minced
  • chives or green onions, finely chopped
  • freshly ground black pepper
  • salt

Start by blanching all the vegetables. Boil a pot of salted water and have a large bowl of iced water close by. Then drop the different veggies in separately and cook until just tender, than plunge them in to the iced water to stop the cooking process. The green beans take 2-3 minutes, depending on size, the asparagus would take 1-2, same with the zucchini. You can leave the veggies in the water while you prepare the rest.

You can make the dressing in a food processor or by hand, as you prefer, it’s usually easier to build an emulsion in the food processor, plus it conveniently chops up the chives for you. Whisk together your yolks in a bowl along with a good pinch of salt and as you whisk, gradually start adding in the oil. Start with a very small amount, the dressing will thicken as the yolks absorb the oil. Add the rest in a bit at a time making sure the emulsion is stable before adding more. Once all the oil is absorbed add the finely chopped chives, anchovies, salt, pepper, and lemon juice. Place the dressing in the fridge to chill.

To sear the tuna, brush the steaks with a bit of oil and sprinkle them with salt and pepper. In a non-stick pan, sear both sides leaving the middle rare. Remove from heat.

While the tuna rests, you can arrange the salad, large plates or shallow bowls are best. Layer the butter lettuce at the bottom, then arrange the veggies, potatoes, and olives on top as artfully as you’d like. Drizzle with the dressing. Thinly slice the tuna and top the salad. I like to serve this with extra dressing on the side. Enjoy.

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