Name: Salade Niçoise with Spring Vegetables
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 680 g Ahi tuna steak; 0.5 çay kaşığı Anchovy paste; 0.5 pound baby carrots; 0.25 bardak capers, drained and rinsed; 0.25 bardak Champagne vinegar; 2 çay kaşığı Dijon mustard; 2 çay kaşığı Fresh thyme leaves; 12 ounce green beans; 6 adet hard-cooked eggs, quartered; 2 çay kaşığı kosher salt and freshly ground black pepper; 2 diş mashed roasted garlic; 3 yemek kaşığı minced fresh flat-leaf parsley; 0.25 bardak minced fresh tarragon; 2 yemek kaşığı minced shallots; 0.5 bardak Niçoise or other small brine-cured black olives; 1 bardak Olive Oil; 30 ml Olive oil, for brushing; 680 g unpeeled baby red or yellow potatoes; 8 bardak Young lettuce (butter, red oak, or spinach), torn into large pieces

Malzemeler

Malzemeler
680 g Ahi tuna steak
0.5 çay kaşığı Anchovy paste
0.5 pound baby carrots
0.25 bardak capers, drained and rinsed
0.25 bardak Champagne vinegar
2 çay kaşığı Dijon mustard
2 çay kaşığı Fresh thyme leaves
12 ounce green beans
6 adet hard-cooked eggs, quartered
2 çay kaşığı kosher salt and freshly ground black pepper
2 diş mashed roasted garlic
3 yemek kaşığı minced fresh flat-leaf parsley
0.25 bardak minced fresh tarragon
2 yemek kaşığı minced shallots
0.5 bardak Niçoise or other small brine-cured black olives
1 bardak Olive Oil
30 ml Olive oil, for brushing
680 g unpeeled baby red or yellow potatoes
8 bardak Young lettuce (butter, red oak, or spinach), torn into large pieces

Hazırlanışı

Grill the ahi tuna steak for 2 minutes per side, then let it rest.

Boil the unpeeled baby red or yellow potatoes until tender, then drain and halve.

Blanch the baby carrots and green beans in boiling water until crisp-tender, then shock in ice water.

Salade Niçoise with Spring Vegetables

Malzemeler

Hazırlanışı

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