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The Painted Table,
92 Madison Street
Seattle, WA 98104
206-624-3646

Tim Kelley
Executive Chef

Salad Nicoise
with baby carrots, radichio, Ahi Tuna
and Sauce Gribiche
(Serves four)

INGREDIENTS:

4 Five Oz. Tuna Steaks

6 Medium Fingerling Potatoes
(or Yukon Gold)

¼ Cups Nicoise Olives

2 Cups Haricot Vert (or Green Beans)-Blanched

1 Pint Cherry Tomatoes

1 Radichio 1 Teaspoon Dijon Mustard

1 bunch Baby carrots -Peeled 5 Eggs

1/2 Pound Baby Lettuces 1 Tablespoon Capers

1/2 Cup Lemon Juice 2 Teaspoons Shallots-Minced

1 Cup good Olive Oil 1 Teaspoon Chives-Minced

Procedure:
Sauce Gribiche:
Soft poach one egg until whites harden and yolk is still runny. Cool to room temperature and whisk in 1/4 cup lemon juice, Dijon mustard, capers, chives, shallots and 1/2 cup olive oil. Season with salt and pepper.

Vegetables:
Slowly boil the potatoes in salty water until a knife slips in to the flesh easily. Blanch the haricot vert in boiling water for approximately 4 minutes and then and then chill in an ice bath. Toss baby lettuces with remaining lemon juice olive oil.

Tuna
Season and grill or pan sauté for one minute on each side.

To assemble:
Slice and toss potatoes in sauce gribiche, then stack neatly on four separate plates. Make bouquets of tossed baby lettuces on each plate and balance against the stacked potatoes. Slice tuna and fan around the lettuces. Arrange the remaining ingredients as you like and drizzle remaining sauce gribiche on the plate.

Enjoy

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The Painted Table, 92 Madison Street Seattle, WA 98104 206-624-3646	Tim Kelley Executive Chef

Salad Nicoise with baby carrots, radichio, Ahi Tuna and Sauce Gribiche (Serves four)
INGREDIENTS:
4 Five Oz. Tuna Steaks
6 Medium Fingerling Potatoes (or Yukon Gold)
¼ Cups Nicoise Olives
2 Cups Haricot Vert (or Green Beans)-Blanched
1 Pint Cherry Tomatoes

1 Radichio	1 Teaspoon Dijon Mustard
1 bunch Baby carrots -Peeled	5 Eggs
1/2 Pound Baby Lettuces	1 Tablespoon Capers
1/2 Cup Lemon Juice	2 Teaspoons Shallots-Minced
1 Cup good Olive Oil	1 Teaspoon Chives-Minced
Procedure: Sauce Gribiche: Soft poach one egg until whites harden and yolk is still runny. Cool to room temperature and whisk in 1/4 cup lemon juice, Dijon mustard, capers, chives, shallots and 1/2 cup olive oil. Season with salt and pepper.

Vegetables: Slowly boil the potatoes in salty water until a knife slips in to the flesh easily. Blanch the haricot vert in boiling water for approximately 4 minutes and then and then chill in an ice bath. Toss baby lettuces with remaining lemon juice olive oil.
Tuna Season and grill or pan sauté for one minute on each side.
To assemble: Slice and toss potatoes in sauce gribiche, then stack neatly on four separate plates. Make bouquets of tossed baby lettuces on each plate and balance against the stacked potatoes. Slice tuna and fan around the lettuces. Arrange the remaining ingredients as you like and drizzle remaining sauce gribiche on the plate.
Enjoy