Good green fun
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[Photo provided to China Daily] |
2 Nicoise Salad
From chef Jarrod Verbiak at Bistrot B, Rosewood Beijing hotel
Confit tuna pate:
120g tuna confit
20g mayonnaise
35g Nicoise olive
10g capers
5g parsley
10ml olive oil
Finely chop the olives, capers and parsley. Mix well with the rest of the ingredients and allow the dish to chill for 30 minutes before being served.
Tuna spices:
100g coriander seed
20g paprika
10g chili pepper
10g fennel seed
5g cumin seed
10g orange peel (dry)
Mix all the ingredients together and keep them in a dry, cool place.
Dressing de Provence:
150g garlic
100g shallot
80g Dijon mustard
300ml white vinegar
3g rosemary
1g lavender
2g tarragon
4g thyme
500ml olive oil
Salt
Chop the garlic and the shallot. Put the garlic, shallot, vinegar, mustard and chopped aromatic herbs into a mixing bowl. Add olive oil and incorporate with a whisk.
Making the salad:
120g tuna loin slice
10g Romaine lettuce
20g Boston lettuce
16g red radicchio lettuce
21g frisee lettuce
3g arugula
15g french bean
30g cherry tomato
30g baby potato
15g black olive
30g red and yellow bell pepper
10g red baby radish
Slice the tuna and marinate it with the spices in a very hot pan. Slightly pan-fry until the outside is a golden brown color but the inside remains red.
On a plate, arrange the vegetables and green leaves; then top with the tuna confit and Provencal dressing. Serves 1.
