1 week Ago By Hannah Kaminsky
This salad has it all—flavor, freshness, and texture. And we love the technique of searing watermelon!What you need:For the seared watermelon tuna:2 tablespoons olive oil4 3-inch squares seedless watermelon, approximately 1-inch thickFor the vinaigrette:1 tablespoon finely minced shallot1 clove garlic, finely minced1⁄4 cup olive oil2 tablespoons lemon juice1 tablespoon dijon mustard1⁄4 teaspoon salt1/8 teaspoon ground black pepperFor the Niçoise salad:1 head butter or bibb lettuce1 cup haricot verts, raw or blanched1 pint grape or cherry tomatoes, halved1⁄2 cup pitted Niçoise olives6 small radishes, thinly sliced1 cup cooked cannellini beans1 seedless Persian cucumber, thinly sliced1⁄4 cup fresh basilWhat you do:For the seared watermelon tuna, into a medium skillet over high heat, add olive oil. When on the verge of smoking, carefully add watermelon, standing back to avoid beign splattered.
Cook watermelon slices, pressing firmly with a spatula to compress 2 to 3 minutes or until caramelized on one side. Flip and repeat on the other side.For the vinaigrette, into a small bowl, add all ingredients whisk, slowly streaming in oil last to emulsify.
For the Niçoise salad, lay down a base of roughly torn or lightly chopped lettuce on a large serving platter and arrangegreen beans, tomatoes, olives, radishes, beans, and cucumber in rows. Top with seared watermelon tuna, drizzle with vinaigrette, and top with basil. Serve immediately.
This salad has it all—flavor, freshness, and texture. And we love the technique of searing watermelon!What you need:For the seared watermelon tuna:2 tablespoons olive oil4 3-inch squares seedless watermelon, approximately 1-inch thickFor the vinaigrette:1 tablespoon finely minced shallot1 clove garlic, finely minced1⁄4 cup olive oil2 tablespoons lemon juice1 tablespoon dijon mustard1⁄4 teaspoon salt1/8 teaspoon ground black pepperFor the Niçoise salad:1 head butter or bibb lettuce1 cup haricot verts, raw or blanched1 pint grape or cherry tomatoes, halved1⁄2 cup pitted Niçoise olives6 small radishes, thinly sliced1 cup cooked cannellini beans1 seedless Persian cucumber, thinly sliced1⁄4 cup fresh basilWhat you do:For the seared watermelon tuna, into a medium skillet over high heat, add olive oil. When on the verge of smoking, carefully add watermelon, standing back to avoid beign splattered.
Cook watermelon slices, pressing firmly with a spatula to compress 2 to 3 minutes or until caramelized on one side. Flip and repeat on the other side.For the vinaigrette, into a small bowl, add all ingredients whisk, slowly streaming in oil last to emulsify.
For the Niçoise salad, lay down a base of roughly torn or lightly chopped lettuce on a large serving platter and arrangegreen beans, tomatoes, olives, radishes, beans, and cucumber in rows. Top with seared watermelon tuna, drizzle with vinaigrette, and top with basil. Serve immediately.
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