Recipe courtesy of Chef Vincenzo Betulia and The French Brasserie Rustique in Naples, Florida. Photo by Fred Bollaci.
Salade Niçoise
Serves 1
Vinaigrette
2 cups olive oil
¼ cup rice wine vinegar
1/4 cup white balsamic vinegar
1 ½ Tbs. Dijon mustard
1 Tbs. Fresh Tarragon
TT Salt and Pepper
1 large Shallot, finely minced.
Salad:
3 Butter Lettuce leaves
2 hard boiled eggs, quartered
1 ½ Roma tomatoes, wedged
1/2 cup Haricots verts (green beans), blanched
1 cup Red potatoes, boiled and quartered
3 salt packed anchovies, fileted in halves
12 Niçoise olives
1 – 4oz Yellowfin or Ahi Tuna Steak
Mix all vinaigrette ingredients to make the vinaigrette and set aside. Arrange Butter lettuce on a plate and top with vegetables, anchovies, olives and tuna. Pour some of the vinaigrette atop the tuna and salad. Note: there is enough vinaigrette for several servings, you can store this in a mason jar in your refrigerator and shake it anytime you want to use. I suggest 3-4 tablespoons of the vinaigrette is enough to make it delicious!
