Twitter Updates

    follow me on Twitter

    Tuesday, March 13, 2012

    The Best Salad Nicoise With A Twist

    Salad Nicoise is a favourite of ours.
    Perfect for boat food.
    Canned Tuna, black olives, red onions, green beans, Boiled eggs, Tomatoes Potatoes, a few Capers and some chopped herbs
    All dressed with a tasty French Dressing
    All of the food groups just about and it's so fresh and clean
    This  particular version is outstanding

    And the beauty of it is you can prep early in the day.
    I assembled about an hour before.
    All ready, sit down have some drinks
    Off to the table and serve.

    Anna Gare, is best known as a Judge on Junior Masterchef Australia
    Also she is in a programme called "The Best in Australia".
    It has all the right ingredients, but treated differently
    The tomatoes are roasted for the extra flavour.
    The red onions Caramelized.
    There is mayonnaise on the potatoes and eggs...I would normally use French Dressing
    I also used my marinated olives to scatter over the top
    And beautiful fresh Seared Tuna, drizzled with a Nicoise style salsa
    Serves 4
    4 x 120g tuna steaks
    Sea salt and freshly ground black pepper
    Olive oil

    1 egg per person, hard boiled, peeled and quartered

    500 g kipfler potatoes boiled
    Little French dressing

    200 g stringless green beans

    4 large Ripe tomatoes quartered
    Sea salt
    Little sugar
    Olive oil
    Fresh thyme

    Caramelised Onions
    2 purple Onions finely sliced
    11/2 tablespoon Olive Oil
    1 tablespoon Sugar
    2 tablespoons red wine vinegar
    Sea salt and pepper

    2 Cloves roasted Garlic finely chopped ( I used raw garlic)
    2 Anchovies finely chopped
    2 egg yolks
    1 tablespoon Lemon Juice
    1 teaspoon Dijon mustard
    ¾ cup Olive Oil

    1 tablespoon baby capers
    1 tablespoon Italian Parsley chopped
    1 small Tomato deseeded and finely diced
    4 Anchovies finely chopped
    1 part of Lemon juice
    2 parts of Olive Oil
    Salt and Sugar to taste

    As many Black Olives as you like


    Place tomatoes onto baking sheet and sprinkle with salt & thyme and slow bake for 45 mins in 120 deg oven. This will intensify the flavour.
    Put aside.

    Cook potatoes whole in a pot of salted water and blanch beans in the same pot towards the end.
    When cooled cut potatoes & beans as desired.

    Caramelize onions by putting olive oil, sugar, salt, red wine vinegar and onions all into a pot and cook on medium-low heat for about 15 minutes, stirring occasionally until onions are just cooked through- they should be soft and shiny.

    Make dressing by combining yolks, lemon juice, anchovies, garlic & mustard.
    Whilst whisking, slowly drizzle in oil.
    I did it in the food processor

    Lightly brush Tuna with oil salt & pepper then sear on high heat, 2 minutes per side.
    Don't overcook it. As it rests it continues to cook.

    For Salsa, mix all ingredients together and taste for seasoning and citrus factor.

    Dress potatoes & eggs with some mayonnaise 
    Place on desired platter
    Then add in layers, first onions, beans, then tomatoes.

    Just before serving, sear tuna and place on top, then drizzle over with Nicoise Salsa.
    Throw olives over the top

    Because this was so healthy, I then served this superb apple pie from Nigel Slater.

    Check out the recipe here
    Beautiful crisp cheesy pastry.
    A little Creme Fraiche on the top

    No comments: