Rainbow Nicoise Salad




1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1-2 tablespoons honey

1 1/4 cup EVOO

1 large shallot, finely chopped

3 garlic cloves, finely chopped

1/4 cup parsley, finely chopped

2 tablespoons tarragon, finely chopped

1 tablespoon thyme leaves, finely chopped

Pinch of Kosher seas salt


6 ounces arugula

1 pint cherry tomatoes, halved

1 watermelon radish sliced to 1/8 inch on a mandolin

4 carrots peeled, and cut into 1/2 inch pieces

2 yellow bell peppers, cut into long strips

4 hardboiled eggs, cut into 1/4 inch cross sections

1/2 pound French green beans, boiled for 1 minute, cooled in an ice bath and drained

1 pound purple tomatoes, boiled and cut into 1/4 inch cross sections

1/2 pound black olives

1 pound tuna steak


Kosher sea salt


1. Add all ingredients for vinaigrette into a blender and blend until smooth.

2. Add 1 tablespoon of EVOO to a sautee pan or skillet on medium heat until hot. Place tuna steak marinated in a drizzle of EVOO, salt and pepper, and sear on every side for 1-3 minutes depending on thickness of steak and cooking preferences. Remove from pan and let sit for 10 minutes before cutting into 1/4 inch strips.

3. Assemble salad and dress with as many or little ingredients as you prefer and enjoy!


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