Niçoise Salad with Fresh Tuna and Mustard Dressing
Salads • French
Description
Niçoise Salad with Fresh Tuna and Mustard Dressing
Ingredients
- Red Wine Vinegar 0 fl oz
- Olive Oil 10 fl oz
- Dijon Mustard 0 fl oz
- Garlic 1 clove
- Anchovies 8 pieces
- Chinese green beans 15 oz
- Tuna 30 oz
- Tomatoes 8 pieces
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Salad Potatoes 8 pieces
- Farm fresh eggs 6 pieces
- Parsley 0 oz
- Olives stuffed with lemon 32 pieces
- Salt to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dressing: in a small bowl, mix the mustard and vinegar. Whisk until creamy. Gradually whisk in the olive oil. Add garlic, salt, and pepper. The dressing should be thick and fluffy.
Step 2
Soak the anchovy fillets in cold water for 5 minutes to remove excess salt and oil. Cut each fillet into 4 pieces.
Step 3
Drizzle the tuna with olive oil and sprinkle with crushed black peppercorns. Grill the steaks until a crust forms (leaving the inside slightly undercooked). Drizzle with dressing and cut into cubes (1 cm).
Step 4
Boil the green beans for a few minutes until tender. Cool in ice water. Drain and cut each bean into 3 pieces. Also, boil the potatoes and eggs.
Step 5
Cut the tomatoes into large pieces. Season with salt.
Step 6
Cut the green and red bell peppers into strips and then into 3 pieces. Slice the potatoes into 5 mm thick rounds and cut each round into quarters. Also, slice the eggs. Place all ingredients in a large bowl and gently mix. Dress with the sauce and salt. Serve piled in the center of the plate.
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