Niçoise-style green bean salad

Niçoise-style green bean salad

By
From
Arabesque
Serves
6
Photographer
William Meppem

One of the best green bean salads around. Use fresh tuna, either seared medium– rare and sliced as described here, or cooked through and flaked into the salad. The dukkah adds a wonderfully nutty fragrance, and works beautifully with the creamy eggs and rich tuna.

Ingredients

Quantity Ingredient
1 tablespoon dijon mustard
3 anchovies
1 teaspoon salted capers, rinsed well
1 lemon, juiced
1 tablespoon champagne or white wine vinegar
1 garlic clove, crushed with 1/2 teaspoon salt
100ml olive oil
6 eggs
2 medium waxy potatoes
1 large spanish onion, thinly sliced
2 medium tomatoes, cut into 8 wedges
150g green beans
1/2 cup parsley leaves
60g ligurian olives
6 anchovies, cut in half
600g fresh tuna
30ml oil, for grilling tuna
pepper

Garnish

Quantity Ingredient
1 tablespoon Dukkah

Method

  1. To make the dressing, put mustard, anchovies, capers, lemon, vinegar and garlic paste into a liquidiser and blitz to a paste. Gradually add the oil drop by drop until the mixture emulsifies. If the mayonnaise is very thick, thin it with a little water – the consistency should be like thin pouring cream.
  2. Place the eggs in pot of warm water. Bring to the boil and cook for 4 minutes. Drain and refresh in cold water, then peel and reserve.
  3. Steam the whole, unskinned potatoes for about 15–20 minutes, or until tender but still firm. While they’re still hot, carefully peel and cut them into 3 mm slices. While the potatoes are steaming, prepare the onion and tomatoes and place them together in large bowl. Top and tail the beans, bring to them to the boil in salted water and cook for them for 2–3 minutes, or until they are tender. Drain and refresh them under cold water.
  4. Cut the tuna into three even steaks. Season well with salt and pepper. Heat the oil in a heavy-based pan until it is almost smoking. Sear the tuna pieces on each side (40 seconds per side for medium–rare) and then remove them from the pan and put them to one side. Cut each steak into six even slices.
  5. While the potatoes and beans are still warm, place them in the mixing bowl with the tomatoes and onion, parsley leaves, olives and anchovy pieces. Gently mix with half the dressing. Choose a large shallow dish for serving. Cut the eggs in half, sprinkle them with dukkah and arrange them on the salad with tuna slices.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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