Layered Niçoise Salad - Tequila & Wasabi Dressing
by Caren McSherry
Not all Niçoise salads are created equal! Using fresh tuna, as opposed to the canned option, along with the bright dressing elevates this salad to new heights. I like to serve it in a glass dish so you can see all the bright colours. This is a perfect salad for a summer buffet or a gorgeous potluck dish.
Ingredients:
- 1 ½ lbs fresh tuna
- Sea salt and freshly ground pepper
- ½ cup black sesame seeds
- ½ cup white sesame seeds
- Roasted grapeseed oil, for grilling or frying
- 3 cups mixed greens
- 1 lb small Yukon gold or purple Peruvian potatoes, boiled and sliced
- 1 lb green beans, steamed and refreshed in ice water
- 2 cups grape tomatoes, halved
- 1 medium sweet onion, thinly sliced
- 3 large free-range eggs, hard-boiled, peeled, and sliced
- 1 medium yellow pepper, julienned
- 1 cup pitted Niçoise olives (these are the tiny French variety)
- 1/3 cup fresh parsley, finely chopped, to garnish
- Zest of 1 lemon, julienned, to garnish
Dressing Ingredients:
- 2 small shallots, finely minced
- 1 large garlic clove, minced
- 2 tbsp rice vinegar
- 2 tbsp tequila, optional
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1-2 tsp wasabi powder
- 2/3 cup roasted grapeseed oil
- Fleur de sel and freshly ground pepper
Method:
1. To make the dressing, place the shallots, garlic, rice vinegar, tequila, soy sauce, sesame oil, and wasabi powder in a medium bowl. Whisk together to combine. In a slow, steady stream, pour in the grapeseed oil, whisking while you pour, until the dressing is smooth and creamy. Season with fleur de sel and pepper to taste and set aside.
2. Season the tuna with sea salt and pepper. Mix both sesame seeds together and coat sides of the tuna with seeds, shaking off the excess.
3. Heat the grill or fry pan to high and brush it lightly with grapeseed oil. Sear the tuna on both sides, about 2 minutes each, depending on your preference. Remove and set aside to cool. Once the tuna is cool enough to handle, break it into chunks.
4. In the serving bowl, begin the layering process with the greens on the bottom, then the sliced potatoes, green beans, grape tomatoes, onion, eggs, pepper, olives, and finally the tuna. Finish with a sprinkling of finely chopped parsley and julienned lemon zest. Drizzle the dressing all over and serve.
- Serves 6-8
2. Season the tuna with sea salt and pepper. Mix both sesame seeds together and coat sides of the tuna with seeds, shaking off the excess.
3. Heat the grill or fry pan to high and brush it lightly with grapeseed oil. Sear the tuna on both sides, about 2 minutes each, depending on your preference. Remove and set aside to cool. Once the tuna is cool enough to handle, break it into chunks.
4. In the serving bowl, begin the layering process with the greens on the bottom, then the sliced potatoes, green beans, grape tomatoes, onion, eggs, pepper, olives, and finally the tuna. Finish with a sprinkling of finely chopped parsley and julienned lemon zest. Drizzle the dressing all over and serve.
- Serves 6-8
Copyright (c) Caren McSherry 08/2022
