You don’t have to book a flight to France to enjoy a taste of the French Riviera.
Award-winning chef Guillaume Brahimi joined us in the kitchen to prepare a classic salade niçoise, packed with fresh ingredients, tuna, jammy eggs and vibrant green beans.
And he also gave us a sneak peek at an extraordinary French dining experience coming to Melbourne for one night only.
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Ingredients
Serves 2
Preparation time 20 minutes
Cooking time 30 minutes
160 g (51/2 oz) unpeeled roasting (floury) potatoes such as kipfler (fingerlings)
2 eggs
150 g (51/2 oz) green beans
4 slices baguette, cut on the diagonal
2 tablespoons extra-virgin olive oil, plus extra to serve
1 red onion, halved and finely sliced
12 cherry tomatoes, halved
juice of ½ lemon
3 tablespoons Tapenade
200 g (7 oz) good quality tinned tuna in oil (such as Ortiz)
sea salt and freshly ground
black pepper, to serve
Method
1. Put the potatoes in a large saucepan, cover with cold water and add a big pinch of salt. Bring to the boil, then reduce to a simmer and cook for 20–30 minutes, until just tender. Drain and set aside to cool.
2. Prepare two bowls of chilled water.
3. Bring a small saucepan of water to the boil over medium heat, then carefully add the eggs. Cook for 6 minutes, then remove the eggs and place them into one of the bowls of chilled water. Once cool, peel the eggs and set aside.
4. Blanch the beans in boiling water for 2–3 minutes, then remove and place into the other bowl of chilled water. Once cool, top and tail the beans.
5. Cut the boiled eggs and potatoes in half.
6. Preheat a chargrill pan over high heat. Brush both sides of the baguette slices with olive oil. Fry the slices on the pan for 1 minute on each side, or until golden brown. Set aside.
7. Gently toss the green beans, onion and cherry tomatoes together in a bowl. Drizzle the lemon juice on top.
8. To serve, smear a large spoonful of tapenade onto each serving plate. Divide the bean salad between the plates. Top the salad with the eggs, potatoes and tuna, season with salt and pepper and drizzle with extra-virgin olive oil. Serve with grilled baguette on the side.
