Spring means savoring light and refreshing meals in the clean open air. This is especially true in the South, where slow and gracious living have inspired our Executive Chef Rocco from the Sonesta Gwinnett Place Atlanta to create his own version of the classic Nicoise salad. To help you welcome Spring in your part of the country, he is happy to share it with you here.
Executive Chef Rocco, Sonesta Gwinnett Place Atlanta
- 6-oz tuna portion
- 1 tsp Cajun seasoning
- 4 slices confit potato
- 2 roasted tomato
- 2 oz haricot vert
- 1 hard boiled egg chopped
- 1 tblsp olive blend
- 1 cup Mesclun greens
- 1 tblsp olive oil
- Drizzle of balsamic reduction
- Salt and pepper to taste
- Dust tuna on both sides with Cajun seasoning and sear on griddle for approximately 30 seconds on each side (tuna should be rare-medium rare) and reserve.
- In a circular fashion place potatoes, tomato, egg, olive and green beans around outer edge of plate keeping each item separate from the other.
- Place greens in a bowl and toss with half of the olive oil, salt and pepper and place in a pile in the center of the plate, drizzle all other items with remaining oil and balsamic reduction.
- Slice tuna on bias and fan over greens.
Categories: Food is Art