Chinese-style Niçoise Salad

Ingredients

In this Chinese-style adaptation of Salade Niçoise, we incorporate Chinese flavors and ingredients to create a unique fusion dish. The dressing is made with soy sauce, rice vinegar, sesame oil, and ginger, which adds a distinct Chinese twist to the salad. Additionally, we use blanched green beans instead of traditional French haricots verts, and the seared tuna is seasoned with Chinese spices for an extra layer of flavor. We alse have the original recipe for Salade Niçoise, so you can check it out.

• 4 cups (120g) mixed salad greens 4 cups (120g) mixed salad greens
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) blanched green beans 1 cup (150g) blanched green beans
• 4 boiled eggs, halved 4 boiled eggs, halved
• 2 cans (200g) tuna, drained 2 cans (200g) tuna, drained
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the mixed salad greens, cherry tomatoes, and blanched green beans.
2. 2.
   In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, salt, and pepper to make the dressing.
3. 3.
   Heat a non-stick pan over medium heat and sear the tuna for 1-2 minutes on each side. Remove from heat and let it cool slightly before slicing.
4. 4.
   Arrange the boiled eggs and sliced tuna on top of the salad.
5. 5.
   Drizzle the dressing over the salad and gently toss to combine.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Tuna — Make sure to pat the tuna dry before searing to achieve a nice crust.
• Green beans — Blanch the green beans in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process and maintain their vibrant green color.
• Eggs — To achieve perfectly boiled eggs, place them in a saucepan with cold water, bring to a boil, then reduce the heat and simmer for 8 minutes. Transfer to an ice bath before peeling.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the dressing.
• Customize the salad by adding sliced cucumbers or radishes for extra crunch.
• Substitute the tuna with grilled chicken or tofu for a different protein option.
• Serve the salad with a side of steamed rice or noodles for a heartier meal.
• Garnish with toasted sesame seeds or chopped green onions for added flavor and visual appeal.

Serving advice

Chinese-style Niçoise Salad is best served fresh and chilled. It can be enjoyed as a light lunch or dinner, or as a refreshing side dish. Serve it on a large platter or individual plates, allowing each person to assemble their own salad.

Presentation advice

To create an appealing presentation, arrange the salad ingredients in separate sections on the plate, with the mixed greens as the base. Place the sliced tuna and boiled eggs on top, and drizzle the dressing over the salad just before serving. Garnish with a sprinkle of sesame seeds or fresh herbs for an extra touch of elegance.