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Salade niçoise

Chef, Lenny Redé
Wine Pairings:  

Salade niçoise traces its origins back in the 19th century around the city of Nice in the south of France. Many variations of the recipe have been seen over the years and it has truly become an international dish.

While often paired with rose, a staple that shares the Provençale roots of this dish, we showcase a far more interesting pairing with our Maxine Lily 2020 Gregory Ranch Pinot Noir. Salade niçoise has a full complement of contrasting flavors from briny capers and olives to sometimes hard-to-pair tomatoes and green beans. Cap all that with plenty of umami character from seared tuna and anchovies wrapped in lemon-Dijon vinaigrette and your wine has its work cut out.

Pinot Noir has an affinity for tuna and the meaty quality of the seared Ahi will hold its own with the more robust nature of the Gregory Ranch Pinot Noir. The low to moderate tannin and acidity and overall fruit–forward character of the wine makes for a happy accompaniment to this not to be missed salad.

Ingredients

Vinaigrette
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon fresh oregano, chopped
Salad
  • ½ pound Ahi tuna, sushi grade
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon fennel seed, coarsely ground
  • ½ pound red potatoes, boiled
  • 4 each hard-cooked eggs, peeled and quartered
  • ½ pound haricot verts or green beans
  • 2 each tomatoes, cut in wedges
  • 6 ounces Niçoise olives
  • 1 each roasted red pepper, sliced
  • 1 each red onion, thinly sliced
  • 2 ounce can anchovies
  • 2 tablespoons capers
  • 5 ounces spring mixed greens
  • olive oil

Steps

1.

For the vinaigrette

Combine vinegar, lemon juice, Dijon mustard, garlic, herbs and oil. Season with salt and pepper.

2.

Assemble the salad

Bring a pot of water to the boil. Add the green beans and cook for 3 minutes until blanched. Remove to an ice water bath.

3.

Add the potatoes to the water and cook for 20 minutes, until tender. Cool in an ice water bath.

4.

Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, and remove from heat. Rest for 15 minutes then put the eggs into an ice water bath for 5 minutes. Peel the eggs under running water.

5.

Season the tuna with fennel, salt and pepper. Heat a cast iron pan to 450 degrees F and add a tablespoon of olive oil.

6.

Sear the tuna on each side until crispy and browned. Do not overcook. Set aside to cool.

7.

To serve

Gather the prepared ingredients. Toss the mixed greens with half of the vinaigrette. On a large platter place the mixed greens in the center and assemble clockwise from the top right, a fan of green beans, sliced potatoes, tomato wedges, hard boiled eggs, and sliced tuna. Top with sliced onions, roasted peppers, anchovies, olives, and capers. Season with salt and pepper. Drizzle with the remaining vinaigrette.

About Chef, Lenny Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.