Thursday, June 5, 2014

Salad Nicoise

With Summer nipping at our heels, my mind and palate are already there--and anticipating the lighter, fresher fare that it offers.  So it didn't take much convincing for me to get a head start in my kitchen recently with one of my favorites, Salad Nicoise.  

I was inspired to put a slight spin on this french classic for a simple, one-pan dish that lacks nothing in taste or wow-appeal from the original.  Now it's your turn to bring this sure-to-be-favorite into your kitchen and enjoy...

Happy Eating!

Salad Nicoise
(Serves 1)
Tuna steak
Grape tomatoes, halved
Fresh green beans
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vinaigrette (recipe follows)
Fresh herbs, for garnish (optional)

Preheat oven to 400 degrees F.

Parboil beans in a pot of boiling water for 1-2 minutes, and remove. Place tomatoes, beans, olives, and anchovies in a oven-safe pan, drizzle with olive oil, and season with salt and pepper. Crack an egg into a ramekin, slightly drizzle with olive oil, season with salt and pepper, and place the ramekin in the pan.
Drizzle tuna with olive oil, and season liberally with salt and pepper, then place the tuna on top of vegetables. Place the pan in the heated oven and cook for about 15 minutes, until tuna is slightly rare and the egg whites are set.
Remove pan from oven and drizzle salad with vinaigrette. Garnish with a sprinkling of fresh herbs, serve, and enjoy!

3 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Add the vinegar, mustard, honey, salt, and pepper to a bowl, and whisk to combine.
Slowly drizzle in the olive oil while whisking to incorporate and until dressing is thickened.



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