Growing up in France, Chef Laurent was highly influenced by the cooking of his French mother and Italian grandmother. He chose this French classic because, after a long winter in North Idaho, “the spring and summer seasons make all of us want to come out of the house, and cook and eat on the patio.”
Salad Nicoise (Nee-Soah-Zeh)
» 4 Tuna Steaks (6 oz ea)
» 1⁄2 lb French Trimmed Green Beans
» 4 Small Red Bliss Potatoes
» 1 Dozen Grape Tomatoes
» 1 Red Bell Pepper
» 4 oz Baby Mixed Greens
» 1⁄2 cup Pitted Pichouline or Kalamata Olives
» 2 Organic or Farm Fresh Eggs
» 4 Anchovie Fillets
» 1 Lemon
» 1⁄2 cup Extra Virgin Olive Oil
» Salt and pepper to taste
» Fleur de Sel for finishing
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Directions
Mix vinaigrette in a salad bowl the prepared ingredients – green beans, tomatoes, potatoes, olives, bell peppers – season with dressing, and toss well. Divide into four plates equally. Dress the tuna strips around the salad. Garnish the top of the salad with half of the hardboiled egg and a rolled anchovy fillet. Squeeze some of the dressing on the tuna and plate. Finish with a sprinkle of Fleur de Sel. Bon appétit.
As Featured In: Summer/Fall 2015 CDA Edition