Chef Michael Harper shares Couvant’s Salad Nicoise
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.
6-8 ounce tuna steak, or 6 ounce
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.
1/4 cup niçoise olives, pitted
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.
2-4 hard boiled eggs, peeled and
2 medium heads gem lettuce,
1/4 pound fingerling potatoes
1/2 pound green beans,
trimmed and cut into
6 pieces sundried tomatoes in
oil, roughly chopped
Salt and freshly ground
6 slices of toasted baguette, thin
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.
Couvant, The Eliza Jane Hotel
315 Magazine St., 324-5400, Couvant.com