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Nicoise SaladTraditional French Salad With Untraditional Pepper Seared Tuna
A Gem From The Ingredients Found In The Nice Area In France, This Salad Marries Together Tuna, Green Beans, Anchovy, Tomatoes and Capers.
Salad Nicoise is a French composed salad and a gift from the treasures in Nice France. Some history buffs suggest choreographer George Balanchine was instrumental in its development, while others credit the housewives of the Nice area. Legendary female chef Julia Child made it popular in America, her version containing controversial lettuce leaves and potatoes. It is a perfect summer lunch dish but is very flavorful and is wonderful any time of year. Mandatory ingredients for the salad call for Tuna, Tomatoes, Beans (green beans, fava or white beans), hard boiled eggs, capers, anchovy and a garlicky Dijon mustard dressing. The potatoes and bed of lettuce leaves on the bottom are a matter of choice or regional interpretations. Searing the tuna is a nice alternative to the normaly called for olive oil marinated canned tuna. When pan searing; bring oil to almost the smoking point in a heavy bottomed skillet or cast iron pan. Being careful to just color the outside of the tuna nicely, while keeping the red color and juices intact in the center. For rare cooked tuna, always find a top quality product from approved seafood vendors as most varieties are very perishable. For the Salad:
Salad Dressing:
Method:
The copyright of the article Nicoise Salad in French Cuisine is owned by Chris Albano. Permission to republish Nicoise Salad in print or online must be granted by the author in writing.
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