Gulf News 'Your Ramadan Table' food show: Nicoise salad
Try this vibrant, nutritious French recipe by Chef John Buenaventura for burst of flavour
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 2 to 3
Ingredients
350 gms Fresh tuna
30 gms Dehydrated black olives
250 gms Romaine lettuce
50 gms Cherry Tomato
50 gms Canned anchovies
100 gms Fingerling potatoes
50 gms Green beans
20 gms Red radish
3 tbsp Red vinegar
2 tbsp Dijon mustard
50 gms Shallots
Olive oil, as needed
2 tbsp Lemon juice
2 Eggs
Black pepper to taste
Salt to taste
Method
Start by marinating the tuna with olive oil, salt, and black pepper, then refrigerate it.
Boil the potatoes in a pot, set them aside, and let them cool.
Blanch the green beans in a pot over a medium flame for a minute, then set them aside.
Make poached eggs.
For the salad dressing, finely chop shallots, then add a tablespoon of Dijon mustard, red grape vinegar, and olive oil to emulsify. Season with salt and add black pepper; mix it and then set it aside for 10 minutes.
Sear the tuna on both sides for 30 seconds each over a medium flame. To preserve its flavour, be careful not to overcook it.
Thinly slice the radishes, halve the cherry tomatoes, and deseed the black olives.
Roughly chop the canned anchovies, dice the shallots, and then set them aside. Cut the boiled potatoes in half.
To assemble the salad, take a salad bowl, add lettuce, drizzle one or two tablespoons of olive oil and a teaspoon of lemon juice, and lightly toss it. Then, arrange the lettuce on a serving plate to serve as a bed for the salad.
In the same salad bowl, add the boiled potatoes, cherry tomatoes, diced red onion, and sliced radish. Add the salad dressing, mix it, and serve it on top of the lettuce.
Mix the blanched green beans with the salad dressing and serve it along with the vegetables.
Now, slice the seared tuna and arrange it above the vegetables. Garnish with dehydrated olives, anchovies, and a poached egg. Grate some parmesan cheese and drizzle it with salad dressing. Enjoy.
Tips
You can use either fresh or canned tuna, depending on your preference.
As the canned anchovies are salted, adjust the salt accordingly.
You should either peel the potatoes or leave them unpeeled. It is optional.
One bite of this salad will leave you feeling refreshed and energised. This French salad calls for a boiled egg, but I have included a poached egg instead, as when you cut the egg, it will ooze all the goodness into the vegetables, making it even tastier.
Join us for the next recipe tomorrow!
Do you have a favourite Ramadan recipe to share? Write to us at food@gulfnews.com.