Niçoise Salad with Fresh Tuna, Capers, and Anchovies
Salads • French
Description
Niçoise salad with fresh tuna, capers, and anchovies.
Ingredients
- New Potatoes 8 pieces
- Olive Oil 5 fl oz
- Pompano fillet 15 oz
- Chinese green beans 5 oz
- Garlic 1 clove
- Dijon Mustard 1 tablespoon
- Champagne Vinegar 2 spoons
- Banana Leaves 50 pieces
- Marinated cherries 12 pieces
- Olives stuffed with lemon 5 oz
- Capers 2 spoons
- Anchovy fillet 8 pieces
- Chicken Egg 2 pieces
- Lemon 1 piece
Step-by-Step Guide
Step 1
Boil the potatoes in salted boiling water for about 10 minutes until tender. Drain the water, cut into small pieces, and transfer to a bowl.
Step 2
Trim the ends off the green beans and cut them into small pieces. Boil in salted water for about 3 minutes, then drain and rinse under cold water. Add them to the potatoes.
Step 3
Heat olive oil in a skillet over high heat. Cut the fish into small cubes and sauté in the oil for about 3 minutes until golden brown. Transfer to the vegetables.
Step 4
Boil the eggs hard. Drain the water, then immerse them in cold water for a while. Peel and cut into small pieces.
Step 5
Mix the minced garlic, mustard, and vinegar, then add the remaining olive oil while continuously stirring vigorously. Season with salt.
Step 6
Place the lettuce leaves at the bottom of the salad bowl. Top with the prepared salad, olives, halved tomatoes, and capers. Drizzle with dressing and garnish with pieces of eggs and anchovies. Finally, squeeze lemon juice on top.
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