A classic salad that always has a place on my table.

Salads are a great meal for lunch or dinner. However, I enjoy them when someone else makes them for me. Craving a hearty salad I decided to take on the challenge and tackle this classic salad for myself. More salads at home are in my future. So glad I accepted to challenge.

Why make an ordinary salad when you can have Nicoise Salad with Olive Oil Poached Tuna, I love a good challenge. The results were perfection, a fresh and substantial salad that will not leave you hungry but satiated. This salad can be a hearty lunch or a lighter dinner.

INGREDIENTS

Nicoise Salad

1 pound red-skinned potatoes, sliced 1/3 inch thick

Kosher Salt

2 tablespoons white wine

12 ounces haricot verts

4 large eggs

1/4 cup white wine vinegar

1/2 shallot, minced

2 tablespoons dijon mustard

1 tablespoon chopped fresh thyme

Course ground pepper

3/4 cup good quality olive oil

12 cherry tomatoes, cut in half

1 head butter lettuce

8 radishes, trimmed and quartered

1/2 cup nicoise olives

Olive Oil Poached Tuna

4 albacore tuna filets

Pinch of salt

3 cups extra virgin olive oil, enough to reach 1/2” depth

4 garlic cloves, peeled

1/2 teaspoon whole black peppercorns

1 bay leaf

2 large strips lemon zest

DIRECTIONS

1. Season tuna with salt, set aside. In a medium frying pan, add in olive oil to cover fish my 1/2”. Add in garlic, peppercorns, bay leaf, orange zest.

2. Warm the olive oil over medium low heat until bubbles form on the sides of the pan. Gently lower tuna into oil. Oil should cover the tuna, adjust the heat to maintain bubbles on the sides of the pan. Gently simmer until tuna has cooked through, 8 to 10 minutes per inch thick of tuna. Remove tuna from pan and allow to drain and cool on rack.

3. To assemble salad, place potatoes in a medium saucepan, cover with cold water and season water with salt. Bring water to a simmer over medium-heat and cook until fork tender, about 5 minutes. Drain and transfer to a medium bow, drizzle with 2 tablespoons dry white wine. Reserve saucepan.

4. Bring a saucepan of salted water to a boil, add in haricot verts, cook for 3 minutes. Drain and immediately plunge in to an ice bath.

5. Place eggs in reserved saucepan, cover with cold water by 1 inch. Bring to simmer over medium high heat, cover, remove from heat and let stand 10 minutes. Drain, run eggs under cold water to cool. Peel eggs under cold water, quarter and set aside.

6. To make the dressing, whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt and pepper to taste in a bowl.. Whisk in olive oil in a slow and steady stream until dressing is emulsified.

7. Toss the cut tomatoes in a small bowl with salt and pepper to taste. Add 1/4 cup dressing to a seperate bowl, add in potatoes and toss.

8. Place lettuce on platter or on 4 individual plates. Arrange potatoes, haricot verts, eggs, olives, radishes, tomatoes and tuna on platter. Drizzle dressing over salad and enjoy.