Recipe Nicoise salad : Practical and Delicious

Recipe Nicoise salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Nicoise salad. You are currently reading Recipe Nicoise salad : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Nicoise salad requires 15m, cook 10m and serve 4. Caution: allergy Contains gluten, fish, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Fresh tuna makes this version of the classic nicoise salad even more special.

Ingredients:

17 Ingredients

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  8 chat (small coliban) potatoes, quartered
  
  
  


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  200g green beans, topped, halved diagonally
  
  
  


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  4 (about 220g each, 2cm-thick) tuna steaks
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  1 tsp olive oil
  
  
  


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  2 anchovy fillets, drained on paper towel, finely chopped
  
  
  


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  1 garlic clove, crushed
  
  
  


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  3 tsp Dijon mustard
  
  
  


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  60ml (1/4 cup) extra virgin olive oil
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  2 tbsp finely shredded fresh basil
  
  
  


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  4 ripe egg tomatoes, halved, thickly sliced
  
  
  


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  95g (1/2 cup) kalamata olives
  
  
  


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  2 red radishes, ends trimmed, washed, dried, halved, thinly sliced
  
  
  


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  2 tbsp drained capers
  
  
  


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  4 boiled eggs, peeled, quartered
  
  
  


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  Crusty bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Cook potato in a large saucepan of salted boiling water for 8 minutes or until almost tender. Add the beans and cook for 2 minutes or until tender crisp. Refresh under cold running water. Drain.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, season the tuna with salt and pepper. Heat the olive oil in a frying pan over high heat. Add the tuna and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Place anchovy, garlic and mustard in a mortar and gently pound with a pestle until a paste forms. Stir in extra virgin olive oil, vinegar and basil to combine. Taste and season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Cut tuna into 2cm pieces. Place in a bowl with potato, beans, tomato, olives, radish and capers. Divide among serving bowls. Top with egg and drizzle with the anchovy dressing. Serve with bread.
  
  
  

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