Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Favorite French Salads          Nicoise Salad
Back to Recipes Listing           Episode:313        Episode Name:

Ingredients:

Serves 2 as an Entrée Salad

1 clove garlic
1 teaspoon lemon juice
½ teaspoon honey
¼ cup red wine vinegar
¾ cup olive oil
3 tablespoons basil
¼ teaspoon salt
pinch pepper
1 ½ tablespoons mayonnaise
1 teaspoon honey
1 teaspoon salt
½ teaspoon pepper
1 Tuna steak, sushi grade, about ¾ lb.
1 teaspoon Dijon mustard
9 red potatoes, cooked and cut in half
6 ounces green beans, cooked
10 cherry tomatoes, cut in half
¼ cup red onion, thinly sliced
1 cup red leaf lettuce
½ cup arugula
½ cup nicoise olives
½ cup radishes, diced
2 hard boiled eggs, quartered


 

 

Directions:

  1. To make the dressing, combine garlic, lemon juice, honey, vinegar, oil, basil, ¼ teaspoon salt and pinch of pepper in a food processor.  Pulse until oil has emulsified and basil is chunky.  Set aside until ready to use.
  2. In a small bowl, combine mayonnaise, 1 teaspoon honey, 1 teaspoon salt and ½ teaspoon pepper.  Brush half of this mixture onto both sides of the Tuna.
  3. Add Dijon mustard to remaining mayonnaise mixture.  Add potatoes to the bowl and toss to coat.
  4. Heat grill on high.  Sear tuna 3-4 minutes on each side for medium rare, or to desired doneness.  When tuna is done, let rest 5 minutes before slicing.
  5. Grill potatoes 5 minutes on each side, or until tender.
  6. In a small bowl, combine cherry tomatoes and red onions.  Drizzle with 2 to 3 tablespoons of the vinaigrette, and toss to coat.
  7. In another bowl, combine red leaf lettuce and arugula.  Drizzle with 2 to 3 tablespoons of vinaigrette, and toss to coat.
  8. To plate, place lettuces on one quarter of the plate.  Place the tomato salad next to that, and then the green beans.  Next to the beans fan out the tuna slices.  Place the olives in the center of the plate, and garnish with radishes and hard-boiled eggs.  Drizzle entire plate with vinaigrette.

Secrets:

    • When searing the tuna, turn it 90 degrees when halfway done to create perfect grill marks.
    • The honey in the marinade will caramelize, giving the tuna and potatoes great flavor.
    • Plunging your green beans into an ice bath after you boil them will help them stay more green and crisp, and prevent over cooking.