Salade nicoise with quail eggs, pickled pearl onions and avocado
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Gastrotools
Recipes from professionals
Salade nicoise is a delicious classic from French cuisine. This version is updated with pickled pearl onions, avocado and quail eggs.
The salad tastes excellent with quickly seared fresh tuna, but you can also use canned tuna if there's no time for a trip to the fishmonger. Choose the best possible quality, and preferably tuna in larger pieces. It looks most attractive on the plate.
Servings
: 4
persons
Ingredients
12
pearl onions
1
dl
bay vinegar
1
dl
sugar
0.5
dl
water
200
g
potatoes
12
quail eggs
200
g
cherry tomatoes
2
avocados
300
g
tuna fillet
Oil for frying
100
g
green beans
2
handfuls
salad, e.g. frisée
1
handful
olives
Optional fresh herbs for garnish
3
tbsp
olive oil
1
tbsp
white wine vinegar
1
tsp
honey
1
tsp
Dijon mustard
Salt and pepper
Avoid screen shutting off
Instructions
Salad
Step 1/8
Peel the pearl onions.
Step 2/8
Bring a pot with bay vinegar, sugar and water to a boil, and cook the pearl onions for 2 minutes. Let them cool in the liquid, and halve them.
Step 3/8
Cook the potatoes in lightly salted water until tender. Cool the potatoes, peel them, and cut them into smaller pieces.
Step 4/8
Cook the quail eggs for 2 minutes and 20 seconds. Rinse them in cold water, peel them, and halve them.
Step 5/8
Halve the cherry tomatoes, and cut the avocado into smaller pieces.
Step 6/8
Cut the tuna fillet into oblong pieces, and briefly sear them in oil in a pan until they brown on all sides. Then cut them into smaller pieces.
Step 7/8
Trim the ends of the green beans, and cook them in lightly salted water for 2 minutes. Place them in ice water, and then cut them into slices.
Step 8/8
Arrange everything in deep plates, and drizzle the dressing over.
Vinaigrette
Step 1/1
Whisk together olive oil, white wine vinegar, honey and Dijon mustard in a bowl. Season with salt and pepper.
