Flavor Bombs® Niçoise Spring Salad

Serves

2-4

Prep Mins

30

Cooking Mins

20

Ingredients

For the dressing:

  • 2 scallions, coarsely chopped
  • ¼ cup basil leaves
  • 1-2 anchovies
  • 1 garlic clove
  • ⅓ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Kosher salt

For the salad:

  • 1 lb. sushi-grade Ahi tuna
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¾ lb. baby Yukon gold potatoes, boiled 
  • 1 Tbsp. whole grain mustard
  • 1 head bibb lettuce
  • ½ English cucumber, thinly sliced into rounds 
  • 1 cup Flavor Bombs® Tomatoes, halved
  • ½ lb. haricots verts, blanched
  • 3 eggs, soft boiled, peeled and halved lengthwise
  • Watermelon radish, thinly sliced
  • 1 cup Niçoise olives (or kalamata)
  • ¼ cup capers
  • Edible flowers, for garnish (optional)

Directions

  • For the dressing: In a food processor, add the scallions, basil, anchovy, and garlic. Pulse until combined. Add in the red wine vinegar and extra virgin olive oil and pulse until smooth. Set aside until ready to serve.
  • For the salad: Place a large skillet over medium-high heat. Rub the tuna on all sides with extra virgin olive oil and season with Kosher salt and freshly ground black pepper. Sear the tuna for about 1-2 minutes a side (for rare). Transfer the tuna to a cutting board and slice. 
  • In a large bowl, toss the potatoes with the whole grain mustard. Season to taste with Kosher salt.

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