Tag: spring salads

Ingredients

• Tarragon Vinaigrette:
• 3 tbsp tarragon wine vinegar
• 1 tbsp Dijon mustard
• ¾ cup olive oil
• 1 large shallot, finely minced
• ¼ c or more chopped fresh tarragon
• Salt and freshly ground black pepper
• Red Wine Vinaigrette:
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• ¾ cup olive oil
• 2 cloves garlic, finely minced
• 1 tsp chopped fresh thyme
• 3 tbsp minced fresh green herbs (basil, parsley or tarragon)
• Salt and freshly ground black pepper
• Salad:
• 3 cups (2 lbs) red-skinned potatoes
• ¼ c. dry white wine
• 3 c (1 lb) baby green beans (haricots verts)
• 3-4 tomatoes
• 1 tbsp canola or vegetable oil
• 1 lb fresh tuna (or 2 cans imported tuna in olive oil)
• Salt and freshly ground pepper
• 1 head Boston lettuce leaves, washed, drained and dried
• 3 hard-cooked eggs, peeled and quartered
• 6 anchovy fillets, soaked in water for 20 minutes and cut lengthwise
• ½ cup Nicoise olives

Instructions

1. Make the tarragon vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the shallot and tarragon and season with salt and pepper. Reserve.
2. Make the red wine vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the garlic and fresh herbs and season with salt and pepper. Reserve.
3. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until just done, about 20 mins. Drain in a colander and allow the potatoes to cool slightly. When cool enough to handle, cut the potatoes into ¼ inch slices or a medium dice. Transfer the potatoes to a bowl and pour the wine over. Toss to coat and cover the bowl with plastic wrap. When the potatoes are completely cool, drain them of any excess wine and toss them with the tarragon vinaigrette. Reserve.
4. Bring a large pot of water to a boil. Trim the beans at the stem end leaving the tails intact. Add the beans to the boiling water and cook until just done, about 5 mins. Remove the beans with a slotted spoon, reserving the water. Drain and refresh under cold water. Drain again.
5. Return the salted water to a boil. Core the tomatoes and make an X in the bases just deep enough to score the skin. Fill a large bowl with ice and water and have it nearby. When the water boils, add the tomatoes and blanch them for 1 minutes. With a slotted spoon, immediately transfer the tomatoes to the ice bath. When cool, remove the skins and cut the tomatoes into quarters and eighths.
6. To prepare the fresh tuna, in a heavy skillet heat the oil over a high heat. Lightly salt and pepper the tuna and sauté until the fish has a golden crust and is rare to medium-rare in the center, 2-3 minutes per side. Cool and cut into slices or 1 inch cubes.
7. To assemble the final presentation of the salad: drizzle the beans and tomatoes with some of the red wine vinaigrette. If using canned tuna, lightly flake and toss with the vinaigrette lightly. Place the lettuce leaves around the edge of the salad platter. Drape the eggs with the anchovies. Arrange the tomato alternately with the olives, eggs and string beans. Mound the potato salad on the platter.
8. Arrange the tuna next to the potatoes and drizzle the remaining red wine vinaigrette over all. Serve.