On the Line: Azmin Ghahreman of Sapphire, Part Three
Otherwise, recipe after the jump!
Spanish Nicoise Salad
Albacore tuna, 100 grams (slowly poached in olive oil, rosemary, garlic, thyme and onion)
Fingerling potatoes, 6 pieces, cut in halves
Green beans, 6-8 pieces
Asparagus, 6-8 pieces
Piquillo peppers, julienned, 3-4 strips
Manchego cheese, grated, 2 tablespoons
Egg. 1 each, sunny side up
Crouton, 1 each
Green olves, 2 tablesppons (pieces for large olives)
Sherry Mustard Vinaigrette, see below
Sherry Mustard Vinaigrette
Yield 1 cup
1/4 cup sherry vinegar
3/4 cup blended oil
1 teaspoon shallot, minced
2 teaspoon stone-ground mustard
1 teaspoon egg yolk
Kosher salt and black pepper to taste
Blend all ingredients until emulsified.
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