Niçoise Salad by Chef Sebastien Giannini

Ingredients

• • 11 oz Fine herbs Focaccia
  • 4 oz Tuna in oil
  • 2 green onions
  • 12 cherry tomatoes cut in 4
  • 1 Celery stick
  • 6 Radishes
  • 3 oz Fava beans
  • 2 oz Arugula
  • 4 oz Kalamata olives
  • 4 hard-boiled eggs
  • 2 red peppers
  • 1 lemon
  • 1 French shallot
  • fresh basil
  • salt, pepper
  • Olive oil
  • Xéres vinegar

Preparation

Difficulty:

Easy

Time:

45 MinutesCooking time

Total Time:

55 Minutes

1. 1. Place the red peppers on tinfoil, add a little olive oil and fold tightly to form a papillote. Bake in oven at 350°F for 45 minutes
   2. Thinly slice the radishes, celery, green onions and shallot with a mandolin and place in iced water to keep crisp
   3. Shell the fava beans, blanch them and season with olive oil, salt, pepper and vinegar
   4. Thinly slice the eggs
   5. Season the tuna with lemon zest, lemon juice, salt and pepper
   6. Peel the red peppers and keep the cooking juice
   7. Arrange on the plates a slice of Focaccia, add tuna and garnish with thin slices of radish, celery, shallot, green onion, hard-boiled eggs, quartered tomatoes, fava beans, fresh basil, olives and arugula
   8. Finish with a touch of the pepper cooking juices, emulsified with olive oil.