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PrintThe Dish: Cirque du Soleil -- Salad Nicoise
< div class="recipe" >The Chefs: Chris Pierce and Nathan Chettiar
The Dish: Salad Nicoise
Serves 4
INGREDIENTS:
2 TB Canola oil
2 X 4oz. pieces of Albacore Tuna
½ LB. green beans trimmed
6 new potatoes (small size)
2 hard boiled eggs
4oz. Sun dried tomatoes (or fresh tomatoes)
4 oz. Nicoise olives (Alt. black olives)
2 oz. anchovies
4 oz. Spring mix
1 oz. capers
Vinaigrette:
¾ cup olive oil
¼ cup Champagne Vinegar
½ tbsp Salt
1 ½ tbsp chopped garlic
juice of one lemon
1 ½ tbsp sugar
pinch of black pepper
METHOD:
Place 2 eggs in cold water and place the heat on high. Do the same with the potatoes, place on medium heat. Start a pot of water large enough to cook the green beans. Season the water with sea salt and place on high heat. Wait for the pot with the eggs to come to a boil, begin the timer for 3 minutes. After the 3 minutes are up, remove from heat and let sit for 3 minutes. After the second 3 minutes, remove the eggs from the hot water and sub-merge the eggs in ice water. Check the potatoes to see if they are cooked, they should be fork ready. If so, remove from the water and place on a flat tray to cool. Place the green beans in a pot of boiling water for 3 minutes, remove and sub-merge in ice water bath.
In a skillet, heat 2TB of cooking oil on medium high heat. As soon as the oil begins to smoke, immediately place the seasoned (sea salt and pepper) pieces of Albacore tuna in the skillet. Cook for 1 minute to a 1 and a half minutes (depending on how long you want it done).
For the vinaigrette, place all the ingredients except the oil in a bowl. Mix using a whisk. While whisking, slowly add the oil. This is a broken vinaigrette with no binding agent. You can also use you favorite dressing from the grocery store.
Now it is time to assemble the salad nicoise. On a dinner plate, place the small bed of spring mix or your favorite lettuce. Place the tomatoes, olives, green beans and potatoes on the bed of lettuce. Place the piece of Albacore tuna on top of those ingredients. The capers and olives are place around the salad as desired.
For finishing touch, drizzle the vinaigrette over the entire salad.
And now you have yourself a salad nicoise!
Bon Apetit from the culinary team at the Cirque Du Soleil!
The Dish: Salad Nicoise
Serves 4
INGREDIENTS:
2 TB Canola oil
2 X 4oz. pieces of Albacore Tuna
½ LB. green beans trimmed
6 new potatoes (small size)
2 hard boiled eggs
4oz. Sun dried tomatoes (or fresh tomatoes)
4 oz. Nicoise olives (Alt. black olives)
2 oz. anchovies
4 oz. Spring mix
1 oz. capers
Vinaigrette:
¾ cup olive oil
¼ cup Champagne Vinegar
½ tbsp Salt
1 ½ tbsp chopped garlic
juice of one lemon
1 ½ tbsp sugar
pinch of black pepper
METHOD:
Place 2 eggs in cold water and place the heat on high. Do the same with the potatoes, place on medium heat. Start a pot of water large enough to cook the green beans. Season the water with sea salt and place on high heat. Wait for the pot with the eggs to come to a boil, begin the timer for 3 minutes. After the 3 minutes are up, remove from heat and let sit for 3 minutes. After the second 3 minutes, remove the eggs from the hot water and sub-merge the eggs in ice water. Check the potatoes to see if they are cooked, they should be fork ready. If so, remove from the water and place on a flat tray to cool. Place the green beans in a pot of boiling water for 3 minutes, remove and sub-merge in ice water bath.
In a skillet, heat 2TB of cooking oil on medium high heat. As soon as the oil begins to smoke, immediately place the seasoned (sea salt and pepper) pieces of Albacore tuna in the skillet. Cook for 1 minute to a 1 and a half minutes (depending on how long you want it done).
For the vinaigrette, place all the ingredients except the oil in a bowl. Mix using a whisk. While whisking, slowly add the oil. This is a broken vinaigrette with no binding agent. You can also use you favorite dressing from the grocery store.
Now it is time to assemble the salad nicoise. On a dinner plate, place the small bed of spring mix or your favorite lettuce. Place the tomatoes, olives, green beans and potatoes on the bed of lettuce. Place the piece of Albacore tuna on top of those ingredients. The capers and olives are place around the salad as desired.
For finishing touch, drizzle the vinaigrette over the entire salad.
And now you have yourself a salad nicoise!
Bon Apetit from the culinary team at the Cirque Du Soleil!
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