Salade Nicoise

Enotria Cafe and Wine Bar
1431 Del Paso Blvd.
Sacramento, CA

Number of Servings
6

Ingredients

• 4 eggs
• 18 to 20 cherry tomatoes- cut in half
• 1 lb. fava beans
• 2 English cucumbers - slice lengthwise on a slicer or mandoline
• 3/4 cup black nicoise olives
• 6 oz. fresh Ahi Tuna or Albacore
• 1 large artichoke (cut into 6 pieces)
• 1/2 cup extra virgin olive oil
• 1 tsp. fresh garlic chopped
• 1/4 cup red wine vinegar
• 1 tsp. fresh basil, sliced
• salt and fresh ground black pepper

Instructions
Salade
Cook the eggs for 13 minutes than submerge in ice water. Blanch the fava green beans for about 1 minute. Cook one artichoke for about 20 minutes and ice. Take the center out of artichoke with a spoon and cut into 6 pieces. Slice the cucumbers on a mandoline or vegetable slicer lengthwise, very thin. Make cups out of the sliced cucumbers and fill each with a little of the eggs, fava beans and artichoke. Sear the tuna in a pan with a little olive oil and cook until middle is still rare. Cut the tuna into six pieces and arrange with the rest of the other ingredients in the cucumber cups.

Dressing
Place vinegar, garlic and basil into a bowl and wisk olive oil into it. Season with salt and pepper. Drizzle a little dressing over each of the arranged salads.