Thursday October 6th 2022

CELEBRITY CHEF : Jodi-Ann Pearton’s real-deal Nicoise Salad

Ever wondered how to make this? Well, now you know!

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh basil
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

500g pound small red new potatoes, scrubbed and halved
8 large eggs
250g French green beans, stems trimmed
1kg fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
250g rosa or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2

To make the vinaigrette: combine all ingredients in a jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

2 Comments for “CELEBRITY CHEF : Jodi-Ann Pearton’s real-deal Nicoise Salad”

  • Bradley says:

    I just want to say that from a celebrity chef to go posting things that i clearly just copy and paste in an absolute embarrassment, I do feel that if she wants to copy paste recipe from other chefs that she should at least proof read them and maybe get somebody else to proof read them as well, as 500g pound small red new potatoes, firstly she didn’t delete the pound before submitting the recipe and secondly, who has come across small red new potatoes in south africa freely? itsn’t these kind of recipes meant to be easy for the every day mother and woman?

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