ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
It's salad season! If you are a fan of clean eating, salads are probably a go-to meal for you. They are fast and easy to prepare, and you most likely have enough "stuff" in your fridge to throw one together. Our salads are always top sellers here at Model Meals and the Nicoise is a customer favorite.
If you are planning any outdoor dinner parties this summer, you can definitely impress your guests with this beautiful and multifaceted salad. How excited will everyone be when you announce that you are serving a Nicoise salad. It sounds so fancy. Nicoise, Nicoise...I can't stop saying it. And it looks so fancy too! These beautiful colors really play off each other. Kind of like me and Chef Paul.
Chef Paul did a wonderful job designing this beauty for our photo shoot this week. And our lovely ladies of Model Meals had so much fun packing it up.
If you are new to buying fresh fish, it can be hard to know what to look for. Ideally, tuna will be displayed as a whole loin, and steaks will be cut at your request. If at all possible, purchase the whole loin. The less it is handled the better. Ask the butcher to let you smell that fish. It should smell like clean sea air, not have a fishy scent. If your store displays steaks already cut, look for moist (but not wet or weepy), shiny, almost translucent meat.
*use organic ingredients whenever possible*
1 1/2 lbs wild ahi tuna
1/2 lb fingerling potatoes
1/4 lb greens beans
1 cup kalamata olives
2 -4 hard boiled eggs
Start by salting the whole cut of fish. Sear each side in an oiled pan over high heat for 45 seconds per side. Place the fish into the fridge to chill for 30 minutes.
While your fish is chilling, bring a large pot of water to a boil. Place the fingerling potatoes into the boiling water and allow to cook for 20 minutes, or until fork tender. For the last 3 to 4 minutes of cook time, toss your green beans into the pot. They should cook just slightly and remain crisp. When potatoes are cool enough to handle, cut into small medallions.
Remove the fish from the refrigerator and slice it into thin bite size pieces. Place your salad greens into a large bowl and top with a dressing of your choice. We made a delicious red wine vinaigrette that went perfectly with this dish. See the recipe for it below. Toss the greens with the dressing. Plate your dressed greens and start designing the salad. Add as much or as little toppings as you like. Finish it off with the gorgeous ahi on top. Continue to impress your guests.
red wine vinaigrette
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp fresh thyme
Place all ingredients into a high speed blender and blend until completely incorporated.