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Nicoise Salad

This salad is packed full of fresh, tasty and healthy ingredients and scream summer by the sea. The paprika aioli adds a lovely tang.

Nicoise Salad

Serves 6

6 kipfler or jersey benne potatoes, thickly sliced diagonally

200g green beans, trimmed

6 free-range eggs

3 tuna steaks (about 200g each)

4 baby red capsicums, quartered

200g vine-ripened cherry tomatoes

½ cup kalamata olives

Paprika Aioli

1 egg yolk

2 tsp Dijon mustard

1 garlic clove, crushed

1 tsp smoked paprika

1 tbsp lemon juice

½ cup (125ml) light olive oil

 

To make paprika aioli, place egg yolk, mustard, garlic, paprika and lemon juice in the bowl of a small food processor. Process until pale and creamy.

With the motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season.

Cook potatoes in a medium saucepan of boiling water for 10 minutes. Add beans and cook for a further 2 minutes or until potato and beans are tender. Refresh under cold running water. Drain well.

Cook eggs in a large saucepan of boiling water for 6 minutes for soft-boiled, or to your liking. Refresh under cold water. Peel and set aside.

Heat a chargrill pan over high heat. Brush tuna with oil and season.

Cook for 1 minute each side for medium-rare or to your liking. Set aside for 5 minutes to rest. Cut into thin slices.

Arrange potatoes, beans, capsicum, tomatoes and olives in a serving bowl. Drizzle with dressing. Top with tuna and halved eggs.

Serve immediately.

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