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Nicoise Salad

Nicoise Salad
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Total Time: 40

Yield: about 1/3 cup

Ooh-la-la--we've taken this classic bistro favorite and fancied it up a bit (while keeping it easy). Use eggs that have been stored at least 10 days; they're easier to peel.

Ingredients:

  • 7 large eggs
  • 2 pounds fresh green beans, stem ends discarded
  • 2 teaspoons kosher salt or sea salt (preferably fleur de sel)
  • 2 tablespoons freshly ground black pepper, (preferably Indian Tellicherry)
  • 3 pounds fresh tuna (about 6 ounces per serving)
  • 2 tablespoons olive oil
  • 1 bunch radishes (about 6), thinly sliced
  • 1/2 pound mixed olives or Nicoise olives
  • 2-3 heads lettuce (preferably mixed varieties)
  • Simple Vinaigrette

Instructions:

Place eggs in a single layer in a non-aluminum saucepan. Add water to cover 1 inch above eggs. Cover and bring to a boil. Remove from heat and let stand 15 minutes. Set aside to cool. Peel and slice in half.
Blanch green beans: Boil about 7 minutes, until bright green and crisp-tender; then plunge immediately into ice water to stop the cooking. Drain and set aside.
Sprinkle salt and pepper over tuna on both sides; press seasonings into the flesh.
Pour olive oil into a sauté pan over medium-high heat. Sear tuna well, creating a peppery crust, about 3 minutes. Turn tuna over carefully and repeat.
Remove tuna to a platter. After about 10 minutes, slice and arrange it. Add little piles of green beans, radishes, and eggs. Add little piles of olives around and in between other ingredients.
In a separate salad bowl, toss lettuce with enough Simple Vinaigrette to coat. Place a pile of lettuce leaves on each of 8 plates; guests may select tuna and toppings from the large platter.

Simple Vinaigrette

Ingredients:

  • 1 tablespoon red-wine vinegar
  • Kosher or sea salt (preferably fleur de sel)
  • Freshly ground black pepper (preferably Indian Tellicherry)
  • 1/4 cup extra-virgin olive oil

Instructions:

Combine vinegar, salt, and pepper. Stir to dissolve salt.
Drizzle olive oil in slowly, whisking constantly, to form an emulsion.
Updated Friday, September 24th, 2010

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