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nicoise salad with lettuce, tomatoes, green beans, potatoes, eggs, olives, caramelized onions and roasted bell peppers

New Style Nicoise Salad

5 from 1 vote
Refreshing and satisfying, along with the usual suspects this version of Nicoise salad features sweet and tart caramelized onions, smoky roasted bell peppers and a savory dressing.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients
  

  • 2 cups of fresh lettuce chopped
  • 12 cherry tomatoes halved
  • 12 quail eggs hard boiled
  • 6-8 baby potatoes boiled and halved or quartered
  • 100 g green beans blanched
  • 1/4 cups black olives pitted and halved
  • 1 medium red bell pepper cleaned and halved
  • 1 large shallot or medium red onion
  • 20 g butter
  • 1 tsp brown sugar
  • 2 tbsp balsamic or red vinegar
  • 2 medium tuna steaks
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 3 tbsp light soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light mayonnaise
  • 1 tbsp lemon juice
  • Ground black pepper

Instructions
 

To make caramelized onions:

  • In a frying pan, melt butter over medium heat.
  • Add sliced onions and fry for a few minutes until translucent.
  • Add 1 tsp brown sugar and 2 tbsp vinegar and stir to combine.
  • Simmer over low-medium heat for 15 minutes until the onions caramelize.

To make roasted bell pepper:

  • Drizzle a little olive oil over the halves of the bell pepper and season with salt.
  • Roast in the air fryer for 10 minutes or in the oven for 20-25 minutes.
  • Peel the skin and slice into strips.

To make the tuna:

  • Heat 1 tbsp olive oil and 1 tbsp sesame oil in a medium pan.
  • Add tuna steaks and fry for 3-4 minutes on each side. Add 3 tbsp soy sauce for the last minute of cooking.
  • Allow tuna to rest, then slice into cubes.

To make the dressing:

  • Pour the juices from the tuna pan into a mixing bowl and let cool.
  • Add 1 tbsp Worcestershire sauce, 1 tbsp of mayo and 1 tbsp of lemon juice.
  • Mix well, taste and adjust for salt (add more soy sauce) or acid (add more lemon juice).

To serve:

  • Gently mix the ingredients together.
  • Arrange on a serving plate and drizzle over about 1 tbsp of dressing.
  • Finish off with a grind of black pepper mill.

Notes

  • You can use either balsamic or red wine vinegar.
  • The salad can last in the fridge for up to 24 hours. If preparing in advance, reserve the dressing and season when ready to serve.