Bertolli

Indianapolis Salads Recipe List

120 West Bar & Grill

120 West Market Street, Indianapolis, IN 46204
317-822-5824

Nicoise Salad Ahi Tuna

Nicoise Salad Ahi Tuna

Ingredients for Vinaigrette

1/2 cup Lemon Juice
1 each Shallot, minced
1 tbsp fresh Thyme Leaves, chopped
2 tbsp fresh Basil Leaves, chopped
1 tsp Dijon Mustard
3/4 cup Olive Oil
1 pinch Kosher Salt
1 pinch fresh Ground Black Pepper

Ingredients for Salad

6 each 6 oz Ahi Tuna Steak, seasoned with salt and pepper and pan seared rare in olive oil.
18 each Fingerling Potato, blanched in salt water and cooled down. Cut into halves.
1/2 lb French Beans, blanched in salt water
2 cup Artichoke Hearts, cut into quarters
1 pint Cherry Tomatoes, cut into half
1 cup Kalamati Black Olives, pitted
6 each Eggs, pan fried sunny side up
8 oz Mixed Field Greens
1/4 cup Chives, finely cut
6 each Orchid, edible flower

Method for Vinaigrette

• Whisk lemon juice, oil, shallot, thyme, basil and mustard in a medium bowl; season to taste with salt and pepper and set aside.

Method for Salad

• Bring fingerling potatoes in cold water to boil. Add 1 tablespoon of kosher salt and cook until potatoes are tender, 5-8 minutes. Remove potatoes from water and let them cool down. Cut in halves and set aside.
• Blanch french green beans in boiling salt water for half a minute. Remove beans and cool them down in ice water. Strain and set aside.
• Toss lettuce with vinaigrette and chives in a bowl and arrange on plate.
• Arrange cut cherry tomatoes, artichoke hearts and black olives on the salad.
• Pan fry the potatoes in a hot pan with olive oil until golden brown and add the green beans and artichoke hearts until warm. Season with salt and pepper. Arrange this over the field greens.
• Pan sear the seasoned tuna steak on both sides. Leave the tuna rare. Cut into half and place on top of salad.
• Pan fry eggs sunny side up and arrange on top of tuna.
• Decorate plate with an Orchid.

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