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

New Style Nicoise Salad

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.