Nicoise Salad
Recipe by Gabriel Gil from The Rabbit Bistro
Ingredients:
1 lbs. Sashini grade albacore
1 Heirloom tomato
28 Haricot vert or green beans blanched & shocked
4 eggs, hard boiled
½ C cucumber, preferably heirloom, diced
½ C nicoise olives
1 red bell pepper, julienned
12 small butterball potatoes, boiled & halved
2 TBSP Olive Oil from Nice, preferably castelas
1 TBSP champagne vinegar
Salt & Pepper
Canola Oil
Maldon Salt
In a saute pan over medium high heat, sear the tuna on all sides with the canola oil & allow to cool in the refrigerator for at least two hours. Toss the rest of the ingredients except the eggs in olive oil, vinegar, salt & pepper. Arrange the vegetables on the plate in groups, composed. Place one egg on the plate top with the fish, thinly sliced, drizzle with more olive oil & sprinkle with maldon salt.
Enjoy!
Serves 4