Niçoise Salad (2009)
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Credit: Randy Torres, CEC
Sizzle, Fall 2009
Ingredients
1 lb. No. 1 ahi tuna, crusted and seared
Grapeseed oil, as needed
Pepper Crust (recipe follows)
3 oz. suspended red wine vinaigrette
1 t. capers
4 cherry tomatoes, concasséd
1 English cucumber, sliced
1 fingerling potato, roasted and quartered
5 haricot verts, trimmed, blanched, cut on bias
1/4 cup heirloom tomatoes, concasséd and quartered
0.5 oz. microgreens
2 oz. mixed greens
3 niçoise olives
2 romaine lettuce leaves
1 t. White Anchovy Tapenade (recipe follows)
1 quail egg, poached
Pepper Crust
2 oz. chili flakes
parsley, minced fine
Salt and black pepper, to taste
White Anchovy Tapenade
1 garlic clove
3 oz. niçoise olives
3 oz. white anchovies
1 T. capers
1/2 T. thyme
1/2 T. rosemary
lemon juice, to taste
1 T. olive oil
Salt and black pepper, to taste
Instructions
1) Trim and shape ahi tuna to clean any imperfections and bloodlines. Coat tuna with grapeseed oil; cover with pepper crust. Lightly sear tuna on each side.
2) Keeping inside rare, cool down; slice evenly for salad.
3) To plate: Place suspended red wine vinaigrette on plate. When firm, arrange capers, tomatoes, cucumber, potato, haricot verts, microgreens, mixed greens, olives, radicchio and romaine lettuce as desired. Place tapenade on plate; set egg atop. Fan out tuna as showcase of the plate.
Pepper Crust
Combine ingredients; set aside.
White Anchovy Tapenade
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor. With motor running, add olive oil in a stream to form a thick paste. Add salt and pepper to taste. Reserve for plating.
Yield
1 salad
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