Contemporary Salad Nicoise

Name: Contemporary Salad Nicoise
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 200 g potatoes (boiled and cubed); 100 g green beans (blanched); 100 g red peppers (roasted); 200 g tuna fish (fresh); 100 g black olives (pitted); 100 g yellow peppers (roasted); 100 g green peppers (roasted); 200 g green beans (blanched); 6 eggs (boiled, sliced); 1 teaspoon sesame oil; 1/4 teaspoon sesame seeds; 1/2 tablespoon honey; 1 tablespoon balsamic vinegar; 1 teaspoon sugar; 2 tablespoons extra virgin olive oil; 2 bunches cilantro; 60 g walnuts (toasted); 20 g parmesan cheese (grated); 2 red chilies (finely chopped); 10 ml tamarind paste; 1/4 teaspoon turmeric; 1/4 teaspoon chili powder; 1/4 teaspoon cracked peppercorn; 1/4 teaspoon coriander powder; 1/4 teaspoon cumin powder; 2 lemons, juice of; 1/2 cup fresh basil (washed and soaked in cold water); salt

Submitted by chef ashish damle

"Remember doing this salad as a beginner in the kitchen and this is the idea for a salad that is a whole meal. It's curried alright, but I think it is a good one."

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Ready In:: 1hr 20mins
Ingredients:: 28
Serves:: 6

ingredients

200 g potatoes (boiled and cubed)
100 g green beans (blanched)
100 g red peppers (roasted)
200 g tuna fish (fresh)
100 g black olives (pitted)
100 g yellow peppers (roasted)
100 g green peppers (roasted)
200 g green beans (blanched)
6 eggs (boiled, sliced)
1 teaspoon sesame oil
¹⁄₄ teaspoon sesame seeds
¹⁄₂ tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
2 bunches cilantro
60 g walnuts (toasted)
20 g parmesan cheese (grated)
2 red chilies (finely chopped)
10 ml tamarind paste
¹⁄₄ teaspoon turmeric
¹⁄₄ teaspoon chili powder
¹⁄₄ teaspoon cracked peppercorn
¹⁄₄ teaspoon coriander powder
¹⁄₄ teaspoon cumin powder
2 lemons, juice of
¹⁄₂ cup fresh basil (washed and soaked in cold water)
salt

directions

Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
Mix potatoes with pesto and set aside.
Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
On a plate place the potato salad in the center; arrange green beans and peppers on top.
Slice the tuna thinly and arrange on top of the vegetables.
Allow 4 slices per person.
Top with sliced boiled eggs and throw olives around the salad.
It is good looking and makes a good impression on the guests.

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RECIPE SUBMITTED BY

chef ashish damle

12 Recipes

hi my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there . my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible . hope u all like it ...thanks

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