Nicoise Salad with Potatoes – May Kosher Connection Challenge

Shavuot is about two weeks away, and I am already planning my menu. Especially for the last meal, on the second day of the holiday. In our Hasidic group the men and boys gather in the synagogues to observe the passing of a previous Rebbe (Grand Rabbi) on that day. They are away from early morning til very late in the afternoon, and even eat the festive holiday meal in the synagogue. These yahrzeit seudot (meals to commemorate the passing of a holy person) take place twice a year – once on Shavuot and once during Sukkot. We women take these times to eat with friends – groups of women co-ordinate and get together and eat in each other’s homes. Just as the men and boys bond together in the synagogues, the women and girls bond together over a delicious Yom Tov meal. It is also a chance to relax the menu a bit – it is our custom to eat meat at every Yom Tov meal except these. nicoise This is a more modern interpretation of a Nicoise salad – it features seared tuna, as well as green beans and baby red bliss potatoes. Instead of a vinagrette, it is merely dressed with fresh lemon juice and extra virgin olive oil.  This is a recipe for one large, main course salad, and is easy to multiply for larger amounts.

Ingredients:

1 tuna steak,about 6 oz

4 baby red potatoes, cut in half lengthwise

4 black olives (with pits)

1 Romaine heart (I use Andy Boy), torn into bite size pieces by hand

1 hard boiled egg

8-10 fresh green beans, ends trimmed

Juice from one fresh lemon

3 oz extra virgin olive oil

Table salt for salting water

Sea salt for seasoning

Olive oil spray for grilling

To Prepare: Fill a large pot at least halfway with water, and add table salt to the water, enough so there is the finest layer on the bottom of the pot Add your egg and when the water is at a full boil, add your green beans and potatoes set a timer for 8 minutes. When the timer goes off, remove egg with slotted spoon and set into a bowl of cold water to cool.  Boil for a few minutes more, testing once midway. The beans are done when still crispy and green but not hard. Use a slotted spoon to remove green beans and set aside. Boil for another 10 mins or so, then check potatoes by gently poking with a fork – if they are soft but not mushy, they are done. Drain and remove, setting aside with the green beans. Put a grill pan on the stove, and get it very hot. Spray the pan lightly with olive oil spray. Place the tuna steak into the pan for 2- 3 mins, depending on thickness. Flip once, cook another 2 mins on the other side, then remove from pan, sprinkle with a pinch of sea salt and set aside. Roll the lemon on a cutting board or counter and cut in half, squeezing into a bowl and removing the seeds. Add the olive oil a tiny pinch of sea salt. Mix well. When all ingredients are cool but not cold, take everything except the tuna, egg, and olives and combine. Garnish with the remaining ingredients and serve immediately.

Comments

  1. Yum, this looks beautiful, I love the ingredients!

  2. I love niçoise salad and I really like you variations here and the seared fresh tuna looks delicious.

  3. ronnievfein says:

    This is my favorite salad and also my holiday meal with my husband! Nice weather and I can grill the fish outdoors. So wonderful.

  4. Looks delicious!

  5. I love Nicoise salad with fresh tuna. It is one of my sons’ favorite meals and yours looks amazing.

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