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Nicoise Salad

BT Toronto | posted Monday, Apr 4th, 2016

salad

Makes: 1 serving

Ingredients

  • 60 grams seared tuna
  • 30 grams tuna confit
  • 1 oz. red wine vinaigrette
  • 60 grams salad greens
  • 4 pc. cherry tomatoes cut in half
  • 10 pc. blanched green beans
  • 6 pc. nicoise olives
  • 2 whole potatoes cooked and sliced
  • 2 pc. boiled quail eggs cut in half
  • chopped chives for garnish
  • chopped parsley for garnish
  • shaved radish for garnish

Directions

  1. Season tuna bellies and sous vide with olive oil. Cook at 80C steam for minutes. Let cool.
  2. Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving.

Recipe courtesy of Chef Daniel Boulud, Cafe Boulud Toronto.

Season tuna bellies and sous vide with olive oil.  Cook at 80C steam for minutes.  Cool.

Prepare vegetables as described and arrange on plate. Slice tuna once cooled and rest on top of salad before serving. 

Chef Daniel Boulud

Chef De Cuisine Sylvain Assié, Café Boulud Toronto

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