Welcome back my Franchizz!

Today we are travelling to the south of France, Nice in particular. Not only this region of France is beautiful and has a very kind weather but it also has provided us with amazing recipes.

Today’s dish is a Niçoise salad, I know you thought you can’t make friends with salad. But I might be able to change your mind with this one.

It is packed with goodies, awesome flavours and also very filling. The perfect late spring/summer salad. I have used albacore but you could also use Ahi tuna (cooked rare) and if you’re on a budget, canned tuna is absolutely fine.

What’s really important is the quality of the produce you use. From sun kissed tomatoes to delicious olives through a fresh and crunchy lettuce.

Ok, as always I am talking a lot, so let’s get cooking shall we? Oh and Bon Appetit.

Serves 4

Balsamic dressing:
1 tbsp Mustard
1/4 cup (60ml) Balsamic vinegar
1/2 cup (125ml) Extra-virgin Olive oil
Salt and pepper to taste

-In a medium bowl, whisk the mustard and the vinegar together until combined.
-Season with salt and pepper.
-Emulsify the dressing with the olive oil, adding it in a slow stream so it doesn’t split.
-Check the seasoning and adjust if needed.
-Set is aside for later (you can also make a big batch and keep in your fridge for all your salads)

Albacore tuna: 
1 Albacore tuna loin
Salt to taste
1 tbsp Spices of choice (I used a Lebanese 7 spices)
2 tbsp Olive oil (you can use your favourite oil, making sure it’s a cooking and not finishing oil)

-Clean the loin and remove any blood lines.
-Pre-heat a cast iron pan on medium heat.
-Season the loin on all sides with salt and the spices.
-Add the olive oil to the pan and heat it up.
-Place the tuna down and cook it for about 45 seconds on each side.
-Take it off the heat and onto a wired rack to rest and cool down. (I cooked mine medium for albacore, you can cook it to medium rare or well done based of your liking).
-Slice the tuna into 1/4 inch pieces and set it aside.

Baby potatoes:
1 bag baby potatoes (1lb/454g)
4 cloves Garlic (crushed)
2 stalks Rosemary
5 stalks Thyme
1 tbsp Coarse salt

-Wash the potatoes and placed them in a medium sized pot.
-Add the aromatics, salt and cover with cold water.
-Place on medium-high heat and cook until soft (a knife or cake taster should come out easily)
-Drain the potatoes and let them cool down at room temperature.
-Cut then in half and set them aside.

Garnish:
4 pcs Hard-boiled organic eggs (cut in 1/4)
2 head of Boston letttuce (washed and broken down)
4 tbsp Niçoise olives
3 pcs Heirloom tomatoes (washed, cored and cut into wedges)
1/2 lb (250 gr) Green beans (blanched and cut into 1/3)
1 pc Shallot (peeled, halved and sliced thin)
1/2 Lemon (juiced)
12 pcs White anchovies (regular anchovies are ok)
2 tsp Fleur de Sel (or any finishing salt of your choice)

-You can plate the salad individually or in a big salad bowl.
-In a large mixing bowl, mix lettuce with shallot slices, season with salt and pepper and some of the dressing.
-Plate it making sure you don’t crush the leaves.
-In the same mixing bowl, add the potatoes, olives, and green beans. Season with the dressing, salt and pepper.
-Plate it overtop the salad.
-Season the tomatoes and toss them in the mixing bowl with the dressing and plate.
-Add the seasoned eggs over the salad, garnish with the tuna and anchovies.
-Finish with a squeeze of lemon, black pepper and finishing salt.
-Now it’s time to enjoy. Bon Appetit!