Salade Niçoise

Salade Niçoise - Living with Ivey

Description

One of my favorite salads and in my opinion, the best menu item at any French restaurant.

Ingredients

  • Arugula
  • lb green beans
  • pint of cherry tomatoes, halved
  • shallots, thinly sliced
  • Sliced cucumber
  • Sliced watermelon radish
  • Halved pitted olives
  • Chopped parsley
  • boiled eggs
  • lb tuna steak, cut in half
  • Pat dry and pepper generously. I like using a five pepper blend.
  • tbsp olive oil
  • cup balsamic vinegar
  • cup balsamic vinegar 0.13 cup Dijon mustard
  • tsp raw unfiltered honey
  • cup olive oil, added in gradually while whisking to emulsify.

Instructions

  • Steam green beans in a lidded sauté pan with 2 tbs water and 1 tbs olive oil for 5 minutes over medium heat.
  • Sauté tomatoes and shallots with 1 tbs olive oil for 5 minutes on medium heat.
  • Boiled eggs: place eggs and enough water to cover them in a pot. Bring to a boil, turn off the burner and let sit for 6 minutes. Remove eggs and place in a bowl of ice water to cool before peeling. 

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