Salad Nicoise
Mariana Rivera
ingredients
- 3 tablespoons lemon juice
- 1 garlic clove, crushed
- 5 fl oz olove oil
- 14 oz waxy potatoes,such as
- Charlotte or fingerling
- 3 eggs
- 4 oz green beans, trimmed
- 1 green pepper, seeded and sliced
- 4 oz black olives
- 2 firm, ripe tomatoes, cut into wedges
- 1 small cucumber, cut into chunks
- 3 scallions, cut into 3/4 - inch lenght
- 3 fresh tuna steaks
directions
- 1
Put the lemon juice, garlic and 4 fl oz of olive oil in a jar with a screw-top lid. Season and shake the jar well to combine.
- 2
Boil the potatoe in a saucepan of salted water for 10-12 minutes or until tender. Add the eggs for the final 8 minutes off cooking. Dran, coll the eggs under cold water, then peel and quarter. Cool the potatoes, then cut into chunks. Bring a saucepan of salted water to a boil, add the green beans and blanch for 3 minutes. Drain and refresh under cold water. Drain well, then slice in half on the diagonal.
- 3
Put the potatoe and beans in a large bowl, and add the pepper, olives, tomatoe, cucumber and scallion. Strain the garlic from the dressing . Por half over the salad, toss and transfer to a serving dish.
- 4
Heat a freying pan over high heat. Add the remaining olive oil. Season the tuna steaks and cook for 2 minutes on each side , or until rare. Allow to cool for 5 minutes, then slice thinly. Arrange on top of the salad with the eggs and drixxle with the romain dressing.
Source: salads
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