Salad Niçoise

This famous French classic is suitable for a main course.
INGREDIENTS
150g (51⁄2oz) green beans, trimmed
4 tuna steaks, about 150g (51⁄2oz) each
extra virgin olive oil, for brushing
salt and freshly ground black pepper
8 anchovy fillets in olive oil, drained
1 red onion, finely sliced
250g (9oz) plum tomatoes, quartered lengthways
12 black olives
2 romaine lettuce hearts, trimmed and
torn into bite-sized pieces
8–10 basil leaves
4 eggs, hard-boiled
For the vinaigrette
2 tsp Dijon mustard
1 garlic clove, finely chopped
3 tbsp white wine vinegar
150ml (5fl oz) extra virgin olive oil
juice of 1⁄2 lemon
salt and freshly ground black pepper
METHOD
1 Cook the green beans in a saucepan of gently boiling water, for 3–4 minutes, or until just
tender. Drain the beans and quickly place them into a bowl of ice water.
2 Preheat a ridged grill pan over a medium-high heat. Brush the tuna steaks with 1–2 tbsp
olive oil and season to taste with salt and pepper. Sear the tuna steaks for 2 minutes on each side.
The centres will still be slightly pink. Set the tuna aside. Drain the green beans.
3 Meanwhile, to make the vinaigrette, whisk together the Dijon mustard, garlic, vinegar,
olive oil, and lemon juice. Season to taste with salt and pepper.
4 Place the green beans, anchovies, onion, tomatoes, olives, lettuce, and basil in a large bowl.
Drizzle with the vinaigrette and gently toss.
5 Divide the salad between 4 plates. Peel and quarter each egg and add them to the plates.
Cut each tuna steak in half and arrange both halves on top of the salad.

Comments

Post a Comment

Popular posts from this blog

Chinese dumplings

Image
Wontons are steamed Chinese dumplings and great to have ready in the freezer. INGREDIENTS 175g (6oz) minced pork 2 spring onions, finely chopped 115g (4oz) shiitake mushrooms, finely chopped 1cm (1⁄2in) piece of fresh root ginger, peeled and grated 1⁄2 tsp sesame oil 1 tbsp chopped coriander leaves 1 tbsp light soy sauce freshly ground black pepper 20 wonton wrappers 1 egg, beaten lettuce or napa cabbage, for steaming METHOD 1 In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander, and soy sauce. Season with pepper. 2 Place each wonton wrapper on a clean surface and spoon a little of the pork mixture into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal. 3 Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam for 10 minutes, or until...
Read more

Kasha pilaf

Image
Kasha pilaf This is a fragrant and tasty Middle Eastern-style dish. INGREDIENTS 2 tbsp butter 1 large onion, chopped 2 celery sticks, sliced 1 large egg, lightly beaten 200g (7oz) coarse kasha (buckwheat groats) or whole kasha 1 tsp ground sage 1 tsp ground thyme 115g (4oz) raisins 115g (4oz) walnut pieces, coarsely chopped salt METHOD 1 In a large frying pan, melt the butter and gently fry the onion and celery for 3 minutes, or until the vegetables begin to soften. 2 In a small bowl, mix the egg with the kasha, then add the mixture to the pan. Cook, stirring constantly, for 1 minute, or until the grains are dry and separated. Add 500ml (16fl oz) water, the sage, and thyme to the kasha. Bring to the boil, then reduce the heat, cover, and simmer for 10–12 minutes. 3 Stir the raisins and walnuts into the kasha. Cook for a further 4–5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season to taste with salt.
Read more

Mexician Recipes

Image
MEXICAN MEALS 1.) MEXICAN CHICKEN SOUP 1 - 3 lb. frying chicken, skinned, cut into serving pieces 2 cups canned tomatoes 1 clove garlic, minced 1/2 cup chopped onion 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup) 2 cups cooked, drained pinto beans Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories. *********************************************************************************************** Mexician Recipes http://www.spoon-and.blogspot.com/ <!-- Google Tag Manager The Best Recipes in the World. Mexician Recipes --> Low f...
Read more