In The Kitchen

In The K tchen Salad Niçoise

Pareve / Yields: 6-8 servings

By Naomi Nachman

The first time I had Tuna Ni�oise Salad was when I was in Israel for seminary, and I’ve enjoyed it ever since. This is a great seudah shlishit salad because it’s a full meal in a bowl. You can serve this on one big platter, or individually plated as an appetizer.

Ingredients

Shallot Dressing

b3 tablespoons white wine vinegar b1 small shallot b1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon b¾ cup olive oil bSalt and pepper, to taste

Salad

b1 head Boston, soft butter, or romaine lettuce, torn into bite-size pieces b2 (6-ounce) cans tuna packed in oil, drained and broken into chunks b½ cup Niçoise olives, or your favorite olives b8 mini potatoes, boiled until fork tender, quartered b2 hard-boiled eggs, peeled and quartered b4 plum tomatoes, cut into four wedges b2 radishes, thinly sliced

Preparation

1. Prepare the dressing: Place vinegar, shallot, and tarragon into the bowl of a food processor fitted with the “S” blade. Process until smooth.

2. With the machine still running, slowly add oil in a slow, steady stream to incorporate it into the dressing. Add salt and pepper to taste. 3. Prepare the salad: Line a platter with lettuce, top with tuna, olives, and potatoes. Arrange egg and tomato wedges around platter. Drizzle with shallot dressing; top with sliced radishes.

Cook’s Tip: To really elevate the salad, use fresh seared tuna instead of canned. Season a ½-inch-thick tuna steak on all sides with salt and pepper. Sear in a tablespoon of hot oil for two minutes per side; it will still be pink in the middle. Cut into slices and arrange on platter in place of the canned tuna.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.