Indulge in a French culinary classic with a modern twist, inspired by the esteemed Gordon Ramsay. This Tuna Niçoise Salad combines the traditional elements of the salad with a robust anchovy-based dressing. Paired beautifully with a goat cheese and pear tartine, this dish promises to elevate your dining experience and impress guests as a delightful entrée.
Ingredients
For the Salad:
🥔 200g baby potatoes
🍃 100g green beans
🥚 2 eggs
🥬 1 head baby gem lettuce
🐟 200g canned tuna in olive oil, drained
🍅 150g baby plum tomatoes
🫒 50g Niçoise olives or black olives
For the Dressing:
🎣 3 anchovy fillets
🥄 1 tablespoon Dijon mustard
🧄 1 clove garlic
🍷 2 tablespoons red wine vinegar
🫒 4 tablespoons olive oil
🌿 Handful of flat-leaf parsley
🧂 Black pepper to taste
For the Tartine:
🥖 1 baguette
🍐 1 pear
🧀 150g fresh goat cheese
🌰 50g walnuts, crumbled
🫒 Olive oil for grilling
Instructions
1- Prepare the Dressing:
- In a pestle and mortar, grind the anchovy fillets into a paste.
- Add Dijon mustard and garlic. Season generously with black pepper.
- Stir in red wine vinegar and olive oil until well combined.
- Add chopped parsley for freshness. Set aside.
2- Boil the Ingredients:
- Bring a pot of water to a rolling boil. Add the baby potatoes and cook for 12 minutes or until fork-tender.
- Add green beans to the pot with the potatoes in the last 3 minutes.
- Remove both vegetables using a slotted spoon and place them in a bowl.
- Season while warm with a touch of olive oil, salt, and pepper.
3- Cook the Eggs:
- In the same boiling water, add eggs and cook for 7.5 to 8 minutes.
- Transfer eggs to a bowl of ice water—they will peel easily once cooled.
4- Prepare the Tartine:
- Slice the baguette and lightly oil a griddle pan.
- Grill baguette slices until they are golden and crispy.
- Slice the pear into finger-width pieces.
- Spread goat cheese onto each baguette slice, layer with pear, and top with crumbled walnuts.
- Grill tartines under a hot grill for a few minutes until warmed and slightly browned.
5- Assemble the Salad:
- On a large plate, start with a base of baby gem lettuce leaves.
- Arrange the seasoned potatoes, green beans, and drained tuna.
- Add the halved baby plum tomatoes and halved peeled eggs.
- Sprinkle olives throughout the salad.
6- Finish with Dressing:
- Generously drizzle prepared dressing over the salad.
- Serve with the tartines on the side, still warm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Pestle and mortar, pot, slotted spoon, griddle pan
Cooking Tips:
- Use fresh ingredients for the best flavor.
- Make sure tuna is well-drained to avoid a soggy salad.
- Adjust seasoning throughout to match your taste preference.
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Gordon Ramsay Inspired Tuna Niçoise Salad with Goat Cheese and Pear Tartine