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Fleur de Sel Rouge Niçoise

Servings

4

Tender potatoes, crisp vegetables, eggs and briny olives come together in this fresh take on a classic Niçoise salad.

Ingredients

  • 2 tsp Sel de mer rouge, divided
  • 1/4 lb red potatoes
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp red wine vinegar
  • 1 garlic clove
  • 2 tbsp extra-virgin olive oil
  • 1/4 lb green beans
  • 2 eggs
  • 2 cups of lettuce
  • 1/2 cup red onions, sliced
  • 1 handful of cherry tomatoes or 1 medium-size tomato
  • 1/3 cup black oil-cured olives
  • 150g fresh tuna
  • Avocado oil (or other high-heat oil)

Directions

  1. Boil potatoes until tender. Drain well, allow to cool, and slice.
  2. While waiting for the potatoes to cook, whisk together the mustard, red wine vinegar, garlic, 1 tsp of Sel de mer rouge and olive oil in a small bowl, until the mixture thickens. Transfer the vinaigrette into an airtight container and refrigerate until ready to serve.
  3. Prepare the green beans by snapping off the tips and removing any strings. Blanch them in salted water until firm with a slight crunch.
  4. Soft boil the eggs in a separate small pot of boiling water for 7 min. Place them in an ice bath for 5 min before peeling and slicing.
  5. Assemble the salad by layering lettuce, potatoes, green beans, eggs, red onion, tomato, and olives.
  6. Coat the tuna in the remaining 1 tsp of Sel de mer rouge. Heat a frying pan until very hot and add your avocado oil.. Sear tuna on each side (1-2 1/2 min on each side, until desired doneness.
  7. Slice tuna thinly and place on top of salad. Drizzle vinaigrette and serve.