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    Sunday, December 15, 2013

    Wonderful Summer Nicoise Salad - Perfect for Christmas entertaining. All the right colours.

    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.
    Wonderful summer food
    So I have decided to re-post this blog.
    This salad is perfect for entertaining.
    I made it last night and everyone loved it.
    There is quite a bit of prep but once assembled thats it.
    An all in one meal
    We washed it down with some Champagne.
    That was a really good idea

    By the way the amounts can vary. That's up to you
    This is a guide line

    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 small new potatoes boiled
    Little French dressing

    200 g stringless green beans

    Roast Tomatoes
    4 large Ripe tomatoes quartered or 8 smaller tomatoes.
    They are usually sweeter

    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

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