Dec 12 Niçoise Salad with Ahi Tuna & Olive Vinaigrette

Ingredients

• Olive Vinaigrette:

  • 2 shallots, diced
  • 2 tbsp (30 mL) diced red bell pepper
  • 1/4 cup (60 mL) chopped Niçoise olives
  • 1 tsp (5 mL) minced garlic
  • 1/2 tsp (2 mL) ground cardamom
  • 1 tsp (5 mL) toasted fennel seed
  • 1/2 cup (125 mL) honey
  • Juice of 1 lemon
  • 1/4 cup (60 mL) Champagne vinegar
  • 1/4 cup (60 mL) olive oil

• Salad:

  • 2 yellow potatoes, diced
  • 1 lb (500 g) baby green beans
  • 2 lb (1 kg) fresh sushi-grade ahi tuna
  • 2 heads butter leaf lettuce
  • 1 basket cherry tomatoes, halved
  • 1 cup (250 mL) Niçoise olives
  • 3/4 cup (175 mL) Olive Vinaigrette
  • 2 hard-boiled eggs, finely chopped

Directions

Olive Vinaigrette:
Combine all ingredients in a mixing bowl and whisk until incorporated. Set aside.

Salad:
Parboil potatoes and green beans in salted water. When tender, shock in ice water and dry. Trim tuna of all bloodline and cut into 10 equal portions. Preheat a barbecue or skillet set over medium-high heat; grill or sear tuna to rare and reserve. Line plates with butter leaf lettuce. Toss beans, potatoes, tomatoes and olives in vinaigrette and place on top of butter leaf. Place cooked tuna on top of salad and garnish with chopped egg.

Serves 10