Salad Nicoise Au Pondicherry - a fresh-tasting French salad


Evening is the time when you look super hungry but one can't end up eating same food every day so make sure you are adding some fun to your food with new options.

Here is an interesting option for food enthusiasts. Salad Nicoise Au Pondicherry, a classic seafood salad is a lovely combination of some of the best ingredients from France with a touch of Pondicherry.

500 gm baby potatoes
Kosher salt to taste
2 tbsp dry white wine
100 g haricots verts or thin green beans, trimmed
4 eggs
60ml white wine vinegar
30g shallot
2 tbsp Dijon mustard
1 tbsp chopped fresh thyme
Freshly ground pepper
180ml extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes (halved or quartered)
100g romaine lettuce
100g iceberg lettuce
500g tuna fillet (fresh Pondicherry catch 2kg whole fish)
1 tin anchovies
50g kalamata olives

Fillet the tuna fish and marinate with salt, pepper, olive oil, lime juice, thyme
Arrange in baking tray and bake it at 180 °C for 10 minutes
Remove the fish fillet and cool it down
Put the potatoes in a medium saucepan; cover with cold water and season with salt
Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes
Drain and transfer to a medium bowl
Drizzle with the wine and let cool
Reserve the saucepan
Meanwhile, bring a separate saucepan of salted water to a boil
Fill a bowl with salted ice water
Add the haricot verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Place the eggs in the reserved saucepan and cover with cold water by about 1 inch
Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes
Drain and then run under cold water to cool
Peel under cold running water
Make the dressing
Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl
Whisk in the olive oil in a slow, steady stream until emulsified
Toss the tomatoes in a small bowl with salt and pepper to taste
Add about 1/4 cup dressing to the potatoes and toss
Slice the hard-cooked eggs
Divide the lettuce among 4 plates.
Arrange the potatoes, haricot verts, hard-cooked eggs and tuna on top
Pour any juices from the tomatoes into the dressing, and then add the tomatoes to the plates
Drizzle with the dressing and top with the olives

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