One of my favorite meals to enjoy out on the patio is the niçoise salad. I like it best with a few slices of seared ahi, but grilled salmon is just as great. The warm of the Santa Ana’s of last week left me craving a cold niçoise.
This recipe yields 4 servings:
- Mixed Greens
- 8 oz. Sushi-Grade Ahi Steak
- 4 Roma Tomatoes, quartered
- 4 Red Potatoes
- 20 French Green Beans
- 8 Deviled eggs (4 whole eggs)
- 12 Greek Olives
- Salt and Pepper, to taste
- 2 Tbsp. Chopped Parsley (or 2 tsp. dried parsley)
- Champagne Vinaigrette
Salads are pretty self-explanatory, but here are some tips:
- Boil red potatoes in lightly salted water until fork tender. Mash roughly with a dash of salt, pepper and parsley.
- Wash greens and dry thoroughly. Toss lightly with vinaigrette.
- Season ahi with salt and white pepper on both sides. Sear on high heat for one minute on each side. Depending on the thickness of the steak, you will have to adjust searing time. Be careful not to cook completely through.
- Cut Ahi into slices. If using salmon, I lay it whole.
- Serve immediately after plating.
Note: If you use salmon, be sure to cook it completely through. I’ve had salmon a bit undercooked and suffered scromboid poisoning!
