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| “120 West” Nicoise Salad Ahi Tuna Seared Rare, Topped with a Fried Egg over Field Greens with Vinaigrette, French Beans, Fingerling Potatoes, Artichoke Hearts & Tomato |
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| Ingredients for Vinaigrette |
1/2 cup Lemon Juice
1 each Shallot, minced
1 tbsp fresh Thyme Leaves, chopped
2 tbsp fresh Basil Leaves, chopped
1 tsp Dijon Mustard
3/4 cup Olive Oil
1 pinch Kosher Salt
1 pinch fresh Ground Black Pepper
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| Ingredients for Salad |
6 each 6 oz Ahi Tuna Steak,
seasoned with salt and pepper and pan
seared rare in olive oil.
18 each Fingerling Potato, blanched in salt water
and cooled down. Cut into halves.
1/2 lb French Beans, blanched in salt water
2 cup Artichoke Hearts, cut into quarters
1 pint Cherry Tomatoes, cut into half
1 cup Kalamati Black Olives, pitted
6 each Eggs, pan fried sunny side up
8 oz Mixed Field Greens
1/4 cup Chives, finely cut
6 each Orchid, edible flower
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| Method for Vinaigrette |
| • Whisk lemon juice, oil, shallot, thyme, basil and
mustard in a medium bowl; season to taste with
salt and pepper and set aside. |
| Method for Salad |
• Bring fingerling potatoes in cold water to boil.
Add 1 tablespoon of kosher salt and cook until
potatoes are tender, 5-8 minutes. Remove potatoes
from water and let them cool down. Cut in
halves and set aside.
• Blanch french green beans in boiling salt water
for half a minute. Remove beans and cool them
down in ice water. Strain and set aside.
• Toss lettuce with vinaigrette and chives in a bowl
and arrange on plate.
• Arrange cut cherry tomatoes, artichoke hearts
and black olives on the salad.
• Pan fry the potatoes in a hot pan with olive oil
until golden brown and add the green beans and
artichoke hearts until warm. Season with salt and
pepper. Arrange this over the field greens.
• Pan sear the seasoned tuna steak on both sides.
Leave the tuna rare. Cut into half and place on
top of salad.
• Pan fry eggs sunny side up and arrange on top of
tuna.
• Decorate plate with an Orchid. |
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