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Nicoise Salad Long

Nicoise Salad

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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Servings

4 Servings

Ingredients

  • 1 package baby arugula
  • 2 tuna steaks or 2 cans tuna packed in olive oil
  • 3/4 pound green beans or haricots verts blanched
  • 1 cup sundried tomatoes packed in olive oil sliced
  • 1 cup Nicoise olives
  • 1 recipe balsamic roasted onions
  • 1 recipe roasted potatoes
  • Dressing: balsamic honey dressing 
  • 2 large red onions peeled and cut into wedges 
  • 2 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons honey 
  • 3 sprigs thyme 
  • Kosher salt and pepper to taste 
  • 1 pound baby red potatoes cut in half 
  • 1 tablespoon olive oil 
  • Kosher salt and pepper to taste 
  • 1/4 cup balsamic vinegar
  • 1/2  cup olive oil
  • 1 heaping tablespoon Dijon mustard 
  • 2 tablespoons honey 
  • 1 clove of garlic minced 
  • Kosher salt and freshly ground pepper to taste 

Instructions

  • TUNA STEAK
  • Heat up a frying pan over medium-high heat and drizzle with olive oil.
  • Season tuna steak with kosher salt and freshly ground pepper on both sides and sear for 2-3 minutes on each side. Slice against the grain.
  • GREEN BEANS
  • To blanch green beans, bring a 4 qt. pot of water up to a boil with 1 teaspoon of added salt.
  • In the meantime, rinse the beans and trim off the ends.
  • Prepare an ice bath by filling a large bowl with water and adding some ice cubes.
  • When the water reaches a boiling point, add the beans and cook for 2-3 minutes, until bright green and tender crisp.
  • Remove the beans from the pot, and place directly into the ice bath until cooled. Drain. 
  • BALSAMIC ROASTED ONIONS 
  • Preheat oven to 400℉.
  • In a small bowl, whisk the honey, balsamic vinegar, olive oil, thyme, salt, and pepper.
  • Place the onion wedges on a baking sheet and toss with the dressing. Roast until tender and caramelized, approximately 45 minutes, tossing every 15 minutes.
  • ROASTED POTATOES 
  • Preheat oven to 425℉. Toss potatoes, oil, salt, and pepper on a baking sheet.
  • Spread out potatoes in a single layer and roast until golden brown and tender, about 40 minutes. 
  • BALSAMIC HONEY DRESSING 
  • Add all ingredients to a bowl and whisk until emulsified.