Some of the common elements of a Nicoise are present--the tuna, hard boiled egg, tomatoes and Nicoise olives. Potatoes are essential in a Nicoise and I made mine delectable cumin-roasted baby potatoes (quartered and tossed in olive oil, ground cumin, salt and black pepper and roasted at 425 degrees F. for 25 minutes). In place of the usual green beans, I used chickpeas--spiced with lemon and garam masala. The bed of spring greens was tossed with fresh mint and instead of a more traditional French aioli, I made a creamy Curry Aioli Dressing and topped it all with some crispy fried onions. Served with triangles of grilled nan it was a delicious blend of two wonderful cuisines and seemed to capture the movie's flavor.
Indian-Inspired Ahi Nicoise Salad with Curry Aioli Dressing
-An Original Recipe by Deb at Kahakai Kitchen
-mixed spring greens
-cumin-roasted baby potatoes
-hard boiled egg
-spiced chickpeas (aka: One-Minute Channa )
-seared ahi tuna steak, sliced
-Curry Aioli Dressing (recipe below)
-crispy fried onion pieces
Layer a bed of mixed spring greens and fresh mint on plate. Compose servings asparagus, roasted baby potatoes, quartered hard boiled egg, baby tomatoes, spiced chickpeas, and Nicoise olives around perimeter of plate. In center, place the sliced grilled tuna. Top tuna with Curry Aioli Dressing and fried onions.
Serve with grilled nan bread and Enjoy!
(OK, so what's up with the GINORMOUS mint sprig taking over the salad?!?! I swear that it didn't look that big in the camera view finder. This is what happens when someone (yep, that would be me) is randomly snapping pictures in a big hurry so they can finish before the Oscar's red carpet coverage begins and doesn't stop and look closely!) ;-)
Curry Aioli Dressing
-An Original Recipe by Deb, Kahakai Kitchen
(Makes 1 cup)
1 cup mayonnaise
2 Tbsp lemon juice
1 Tbsp olive oil
1 1/2 Tbsp of your favorite curry powder blend (or to taste)
salt and black pepper to taste
Mix all ingredients together. Season to taste with salt and additional curry powder or lemon, if desired. Place in fridge one hour before using so flavors combine.
Notes/Results: One fantastic, full of flavor salad! You might think that there is a lot going on in this salad and there is, but it all works together so well. Only three components have Indian flavors--the potatoes with their cumin, the chickpeas with garam masala and the Curry Aioli Dressing and they all complement each other. The dressing was excellent on each part of the salad--especially the tuna, potatoes and asparagus. I loved the crunch of the fried onions and the little bursts of cool when a mint leaf was speared.This salad does have a lot of separate pieces to it but using a few shortcuts--packaged fried onions, store bought mayo in the aioli and canned chickpeas, make it easier. One of the best salads I have made or eaten lately, I will make this again.
I am sliding in under the wire as usual (bad host!) and the deadline is today, Tuesday 2/26. But, if you missed this round and you would like to join in the Food 'n Flix fun, you can also join us for March's pick, How to Lose a Guy in 10 Days, hosted by Tina at Life at Squirrel Head Manor. Check out Foof 'N Flix here . I'll be rounding up the Today's Special-inspired dishes here on 2/28--so be sure to stop back by and check it out.