Salad Nicoise with saffron aioli
4 servings
20 minutes
The recipe was shared by the chef and co-owner of Sky Food Café Valentin Naumkin.
1
To prepare vitello sauce, mix and blend 175 grams of mayonnaise, 1 boiled egg, capers, anchovies, and canned tuna until smooth and homogeneous.
- Mayonnaise: 275 g
- Chicken egg: 3 pieces
- Capers: 5 g
- Anchovies: 5 g
- Canned tuna in oil: 125 g
2
Prepare saffron aioli. To do this, evaporate white wine in a saucepan with saffron, cool it down, and add 100 grams of mayonnaise. Grate 1 clove of garlic very finely, add it to the sauce, and mix. Let it sit for 1 hour and mix again.
- Saffron: 2 stems
- White wine: 35 ml
- Mayonnaise: 275 g
- Garlic: 1 clove
3
Wash the salad mix, dry it, and tear it by hand. Arrange on plates. Cut two boiled eggs randomly and place them chaotically on top of the salad. Then add edamame and halved cherry tomatoes.
- Iceberg lettuce: 40 g
- Lolo Rosso: 40 g
- Radicchio salad: 40 g
- Chicken egg: 3 pieces
- Edamame beans: 30 g
- Cherry tomatoes: 8 pieces
4
Make potato noisettes by cutting balls from boiled potatoes.
- Boiled potatoes: 2 pieces
5
In a heated non-stick pan, sear the tuna fillet for 20 seconds on each side and place it on a paper towel. Let it cool slightly and cut into strips with a 1 cm side. The inside should remain bright red.
- Tuna fillet: 150 g
6
Then add a few drops of saffron aioli to the salad, place 3 small quenelles of vitello sauce. Top with strips of tuna, red side up.
- Saffron: 2 stems
- Mayonnaise: 275 g
- Chicken egg: 3 pieces
- Capers: 5 g
- Anchovies: 5 g
- Canned tuna in oil: 125 g
- Tuna fillet: 150 g