tarragon, parsley; salt & pepper to taste; lemon juice
Instructions
Eggs - boil water and reduce to a medium simmer. Gently put eggs in water and cook for 10 min. When done put eggs in ice water bath; after a few minutes crack shells a little. Peel eggs, rinse and place aside. When ready to add to salad cut into halves and place a half a spoonful of dressing over egg so as to cover yolk portion.
Dressing - while preparing eggs mince 1/3 of a med red onion and 3 cloves of garlic; combine with olive oil, mustard, vinegar, tarragon, parsley, salt and pepper in a med bowl and mix using a hand mixer. Add honey and additional vinegar to balance bitterness and ensure enough bite. Make sure to get right amount of salt and pepper. -------------------------------
Red Onions - slice remaining 2/3 red onion into thin strips and fry w/o oil at low temperature to semi-caramelize.
Tuna - mash tuna into softer, smaller pieces; add some of dressing while doing so; eventually about 2/3 of dressing should be added to tuna. Chop 1/4-1/3 of olives into small pieces and mix into tuna with about 1/3-1/2 of the capers. Taste test and add additional salt, pepper and mustard if necessary (I added about 1-2 Tbsp mustard).
Other Items - chop tomatoes into eighths, place in colander and salt, allow to drain. Slice avocados into lengths and sprinkle lemon juice over wedges. Slice artichoke hearts into halves or quarters and allow to drain. ----------------------------------------
Assembly - pack greens into a large, deep serving dish and pile tuna up into an elliptical mound, throw onions on top. Arrange other items (discard lemon juice) around tuna and put remaining olives and capers over everything.
Serving
Suggestions
with good artisinal bread such as ciabatta
Originally Submitted
2/14/2012
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