Salad Nicoise With Steak
Modern versions often turn the salad into a seafood meal by serving a whole seared rare tuna steak on top of the salad. Stir in the mustard and season to taste with salt and freshly ground black.
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Add the lemon juice and stir then gradually add the olive oil in a slow drizzle mixing all the time with a whisk.
Salad nicoise with steak. Other vegetables sometimes seen in a Nicoise salad. In a large bowl mix the mesclun with the herbs and toss with 2 or 3 tbsp of the dressing. It somehow works as a light lunch or a filling dinner all without changing the ingredients.
Drizzle with remaining vinaigrette. This salad is great with both canned tuna as well as with a tuna steak. Arrange steak green beans potato tomato olives and egg on salad greens.
Cut diagonally across grain into 14-inch-thick slices. 8 ounces trimmed New York strip steak. Drain and rinse with cold water.
Layer the sliced grilled tuna green beans red onion and chopped olives to make a mound repeating layers until ingredients are used. Its called the Riviera salad and its got several of the signature ingredients of its Mediterranean ancestor including tuna albeit a fresh steak instead of canned olives hard-boiled eggs anchovies roast peppers and tomatoes. The classic Nicoise salad is one of our favorites because it hits all those notes.
½ teaspoon kosher salt divided. Its such a good salad to serve for dinner during summer since its fresh but still filling. ½ teaspoon freshly ground black pepper divided.
Shortly before serving line a handsome large and wide salad bowl or a roomy platter with lettuce leaves drizzle a little olive oil on them and dust with a sprinkling of salt. 8 rows Scatter the olives over the vegetables and arrange the steak on top. Lay the lettuce leaves onto a large plate and add the lettuce onion.
Toss the beans in a mixing bowl with a little of the dressing and correct seasoning. Cook the tuna steaks for 2-3 minutes on each side depending on how rare you like your fish. Divide among shallow bowls.
1 tablespoon fresh thyme. Top each serving with the. Drizzle a spoonful or two of the dressing over the tomatoes.
Toss salad greens with 14 cup remaining vinaigrette mixture and place on 4 serving plates. Garnish the plate with tomato wedges. Crisp green beans soft potatoes salty olives juicy tomatoes rich hard-boiled eggs and savory tuna.
Arrange spinach leaves hard cooked eggs and potato slices on the salad plates. I usually make it with canned tuna when serving it for lunch and use a nice tuna steak when making it for dinner. ¼ cup chopped fresh flat-leaf parsley.
Remove the tuna from the marinade.
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