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Salad Nicoise

A light and classy salad makes for a great lunch
  • By Breville
  • 2805 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/salad_nicoise_precision_poacher_precision_poacher.jpg
Ready Time
45 mins
Preparation
20 mins
Cooking
25 mins
Serves   4
ready_time
45 mins
Ready Time
20 mins
Preparation
25 mins
Cooking
  4
Serves
server

Ingredients

  • 10 (400g) baby chat potatoes
  • 200g green beans, trimmed
  • 4 x 60g eggs
  • 2 x 200g tuna fillets
  • 1 butter lettuce, leaves rinsed and drained
  • 100g baby tomatoes, sliced
  • 1/3 cup (40g) pitted black olives

Vinaigrette

  • 1 tablespoon Dijon mustard
  • 3 tablespoons sherry or white wine vinegar
  • 1⁄4 cup (60ml) olive oil
  • Salt and freshly ground pepper, to taste

Method

  1. For the vinaigrette, whisk together mustard, vinegar and oil. Season with salt and pepper, set aside.
  2. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 20 minutes or until tender when pierced with a skewer. Drain, cut into slices.
  3. Meanwhile for the beans, fill the pot of the Precision Poacher with water up to the STEAM fill line. Put beans onto the tray and lower into the pot. Cover with the lid.
  4. Press METHOD button to select STEAM. Press TIME button to select 3 minutes. Press START. Once finished refresh beans under cold running water.
  5. For the eggs, fill the pot of the Precision Poacher with water up to the STEAM fill line. Place eggs in the egg tray and lower them into the pot. Cover with the lid.
  6. Press METHOD button to select STEAM. Press TEXTURE button to select MEDIUM. Press START.
  7. Once finished cool eggs under cold running water, set aside. When cool enough to handle, peel them and cut in half.
  8. Sear tuna fillets on medium-high heat for 30 seconds each side.
  9. Combine remaining salad ingredients. Serve with sliced tuna and medium steamed eggs. Drizzle with vinaigrette and sprinkle with black pepper. Serve immediately.

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Guest Wednesday, 19 June 2019
 
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