Classical Tastes

Chef Michael Harper shares Couvant’s Salad Nicoise

Vinaigrette

1 1/4 cup canola oil
1/2 cup red wine vinegar
1/4 cup Dijon mustard
Salt and sugar to taste

In a mason jar, place the oil, vinegar and mustard. Cover with a lid and shake until well blended. Add salt and sugar to taste.

 

Tuna

6-8 ounce tuna steak, or 6 ounce
canned tuna
1/2 cup soy sauce
1/2 cup balsamic vinegar

Marinate tuna steaks in soy sauce and balsamic vinegar for 30 minutes. Heat a large skillet on medium high heat or place on a hot grill. Sear tuna to desired temperature.

 

Olive Tapenade

1/4 cup niçoise olives, pitted
4 anchovies
1 teaspoon Dijon mustard

Blend olives, anchovies and Dijon mustard in food processor until smooth. If tapenade is too stiff, add oil from anchovies to thin.

 

Salad

2-4 hard boiled eggs, peeled and
quartered lengthwise
2 medium heads gem lettuce,
cleaned
1/4 pound fingerling potatoes
1/2 pound green beans,
trimmed and cut into
2-inch pieces
6 pieces sundried tomatoes in
oil, roughly chopped
Salt and freshly ground
black pepper
6 slices of toasted baguette, thin
sliced crostini-style

Place potatoes in a large pot and cover with 2 inches of cold, salted water. Bring to a boil, reduce to a simmer and cook until fork tender. Drain.

While potatoes are cooking, blanch green beans in boiling salted water. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans). Drain and either rinse with cold water to stop cooking, or shock for half a minute in ice water.

In a large bowl toss lettuce, fingerling potatoes, green beans and sundried tomatoes together with vinaigrette. Add salt and pepper to taste.

 

To Plate Arrange bed of salad on a serving platter. Cut tuna into 1/4-inch slices. Spread olive tapenade onto crostinis. Arrange tuna, eggs and crostinis decoratively around the salad. Serve immediately.

Serves 2-4

 

Couvant, The Eliza Jane Hotel
315 Magazine St., 324-5400, Couvant.com