Salad Niçoise with Potatoes
User Reviews
4.9
Salad Niçoise with Potatoes
Description
This Salad Niçoise with Potatoes features classic components like par-blanched French green beans, quartered Roma tomatoes, kalamata olives, and anchovy fillets. The dish includes either pan-fried new potatoes or Chat potatoes, which provide both softness and a golden crust after frying, adding a satisfying bite. The salad is dressed with a vibrant combination of Dijon mustard, white wine vinegar, finely chopped capers, thyme, and olive oil infused with garlic halves, enhancing the overall flavor profile with gentle acidity and herbal notes. The inclusion of tuna steak or canned tuna allows for a rich protein component that complements the fresh vegetables.
The preparation involves gently poaching eggs and assembling the vegetables and potatoes with the dressing, layering flavors and textures. The anchovy fillets and olives add a briny depth, balancing the fresh basil and thyme. This makes the salad substantive yet refreshing, with a combination of warm fried potatoes and cool vegetables.
Salad Niçoise is versatile as a standalone meal or paired with crusty bread. The dressing can be adjusted for saltiness, and the potatoes should be seasoned well to enhance the overall taste. The recipe’s methodical preparation of ingredients and the garlic-infused olive oil dressing contribute to a well-rounded and textured salad with Mediterranean influences.
Ingredients
- 4 egg
- 200 grams green beans stems removed, par blanched, French beans
- 2 Roma tomato egg tomatoes, seeded and quartered
- 1 capsicum seeded and cut to 1-2 cm (1 inch) pieces, Lebanese
- 1 purple onion cut into 1 cm pieces
- 70 g kalamata olives pitted
- 10-20 basil leaves
- a few prigs of thyme
- 8 anchovy fillet
- 130 grams tuna steak approx 2 cm (1 inch) thick or 1 x 400 gram (14 oz) tin of tuna in oil (or in water for a lighter version, 4 pieces
- 5 new potato or Chat potatoes, cut to approx 2-3 cm (1.5 inch) halves or quarters, medium
- 3 cloves garlic
- 2 tablespoons capers finely chopped, baby
- 80 ml white wine vinegar
- 2 tsps Dijon mustard
- 80 ml extra virgin olive oil plus extra for frying
- sea salt flakes
- black pepper freshly ground
- 6 cups water
Instructions
Dressing:
- Peel the garlic, cut in half lengthwise, and add to about 400 ml (14 oz) extra virgin olive oil. Llet marinate for at least a few hours.
- In a mixing bowl, combine the Dijon mustard, capers, thyme, white wine vinegar, and garlic infused olive oil and season with sea salt and fresh cracked pepper. Whisk the ingredients together and set aside.
Salad:
- Place the potatoes in a medium sized pot, cover with cold salted water, and bring to the boil. Boil for about 3-5 minutes, strain, and set aside.
- Cut each tomato into 4.
- Place the tomato, cucumber, capsicum, beans, onion, olives, and basil leaves in a large bowl.
- In a non-stick pan, place a few tbsps of olive oil and fry the potatoes until golden on all sides. Season with sea salt and cracked pepper and add to the other vegetables in the bowl.
- To poach the eggs, place 6 cups of water (1 ½ L) with 1 tbsp vinegar in a saucepan and bring to the boil. Once boiling, remove from the heat, add the eggs one at a time, and return to the heat. When the whites are fully cooked and the yolks still soft, remove from the heat, drain off any excess water and set aside.
- If using tinned tuna, drain the tuna, add to the bowl, and break into large chunks.
- If using fresh tuna: wipe the potato pan clean and sear the tuna in some olive oil (approx 1 minute for very beautifully rare).
- Drizzle the contents of the bowl with some of the prepared dressing.
- Place the tossed salad onto plates, top with the seared tuna steaks if using them, and top with the still warm poached eggs and 2 anchovies each. Make a small incision in each yolk to allow the yolk to start running out and serve immediately with some crusty French baguettes.
- The above presentation can be altered for a more rustic look by cutting the tuna into cubes before searing and tossing it with the salad.
Notes
User Reviews
Overall Rating
4.9
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