Asian Salad Nicoise
This Nicoise Salad is a beautiful play off its French counterpart. It keeps the traditional string beans, potatoes, boiled eggs and tuna, but it adds an Asian inspired dressing that elevates this salad to the next level.
250g/8.75oz saku bar (sashimi-grade tuna)
30g/1oz sesame seeds
¼ tsp. salt
15ml/0.5fl oz olive oil
200g/7oz sweet potatoes
200g/7oz green beans
For the Asian Dressing:
25ml/1fl oz olive oil
25ml/1fl oz sesame oil
7g/0.25oz sesame seeds
15ml/0.5fl oz lemon juice
5g/0.25oz coriander/cilantro, rough-chopped
10g/0.33oz shallots, rough-chopped
½ tsp. black peppercorns
25ml/1fl oz honey
10ml/0.33fl oz soy sauce
Boil the sweet potatoes until fork tender. Peel and cut into bite-sized pieces. About 20 minutes.(Depends on size)
Blanch the green beans until al dente. Drain and set aside.(About 3 minutes)
Boil the eggs.(8 minutes for wax-stage/10 minutes for hard-boiled). Cut into wedges.
Blend all ingredients for the dressing in a blender.
Season tuna with salt on both sides.
Crust the tuna with sesame seeds on all sides.
Heat olive oil in a skillet.
Sear the tuna for 30 seconds per side.
Slice the tuna into ¼” pieces.
Arrange sweet potatoes, eggs, green beans, tuna slices, and dressing on a platter.
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