Salad Niçoise/Bistro Foly

The Chef: Thierry Pititto
The Restaurant: Bistro Foly in Palmetto Bay
The Dish: Salad Niçoise

6 oz. Ahi Tuna
3 cups mixed greens
1/4 cup blanched french green beans
2 oz. Taggiasca green olives
2 oz. anchovies
1 egg, hard boiled, cut in half
1/4 cup marinated roasted red peppers
1/4 cup red potatoes, blanched
2 tbs. extra virgin olive oil
1 tbs. lemon juice
Kosher salt and white pepper to taste

Method of Preparation:
-Sprinkle Kosher salt and white pepper on each side of sushi grade tuna. Drizzle on some olive oil and sear the tuna on a grill– high heat, about a minute-and-a-half on each side (for rare).

-Now make the dressing. In a bowl, add lemon juice, kosher salt and olive oil. Mix well. Add mixed greens and toss.

To Plate:
Place the salad in the middle, and place red potatoes, green beans, roasted red peppers, green olives, boiled eggs, anchovies, and sliced tomatoes. Slice the tuna and place on top of the salad.

Serving suggestion: Sancerre

Serves: 1

Bistro Foly
7290 SW 168th St.
Palmetto Bay, FL 33157

Bistro Foly is closed through July 7 but when it reopens, bring in a printed copy of today’s recipe and get a complimentary glass of wine with your meal through Aug 7.



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