Niçoise Salad with Saffron Aioli

Salads | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared by a chef and co-owner of a local café, John Smith.

Ingredients

Mayonnaise - 9.7 oz
Chicken Egg - 3 pieces
Capers - 0.2 oz
Anchovies - 0.2 oz
Canned Mackerel in Oil - 4.4 oz
Saffron - 2 stalks
Apple Wine - 1 fl oz
Garlic - 1 clove
Iceberg Lettuce - 1.4 oz
Lollo Rosso - 1.4 oz
Radicchio Salad - 1.4 oz
Edamame Beans - 1.1 oz
Salad Potatoes - 2 pieces
Marinated cherries - 8 pieces
Pompano fillet - 5.3 oz

Step by Step guide

Step 1

Prepare the vitello sauce. To do this, blend together 175 grams of mayonnaise, 1 boiled egg, capers, anchovies, and canned tuna until smooth and homogeneous.

Step 2

Prepare saffron aioli. To do this, reduce white wine in a saucepan with saffron, then cool it down and add 100 grams of mayonnaise. Grate 1 garlic clove very finely, add it to the sauce, and mix well. Let it sit for 1 hour and then mix again.

Step 3

Rinse the salad mix, dry it, and tear it by hand. Arrange it on plates. Cut two boiled eggs into random pieces and scatter them over the salad. Next, add the edamame and halved cherry tomatoes.

Step 4

Prepare potato noisettes. To do this, cut small balls from the boiled potatoes.

Step 5

In a hot non-stick skillet, sear the tuna fillets for 20 seconds on each side and transfer them to a paper towel. Allow to cool slightly and slice into strips about 1 cm wide. The inside of the tuna should remain bright red.

Step 6

Then add a few drops of saffron aioli to the salad, placing 3 small quenelles of vitello sauce on top. Finally, lay strips of tuna with the red side facing up.