Discover your new favorite salad, Niçoise with Tonnato Dressing, with Chef Harrison Porter. Harrison is the Executive Chef of BearLeek in Denver.
In this video, Chef Harrison show you how to make a tuna on tuna power lunch salad – not only is he using high quality canned tuna in the salad, we are also using it to make a tonnato-style dressing.
Follow Chef Harrison: https://www.instagram.com/realchefharry/
His restaurant: https://www.bearleek.com/
This video is about How to make a Niçoise Salad | Essential Salad Tips with Harrison Porter of BearLeek
But It also covers the following topics:
– What is Niçoise salad?
– How is can canned tuna be used in a salad dressing
– How to make a tonnato-style salad dressing
Video Title: How to make a Niçoise Salad | Essential Salad Tips with Harrison Porter of BearLeek
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Oh, he nailed it. We’re making a niss salad. What up, nerds? We’re going to make some tomato dressing, which is a traditional Italian condiment made from canned tuna. Typically, it’s served with like poached ve thinly sliced, little tomato, and olives. But I like it as a dressing, so that’s what we’re going to do with it. Got a little canned tuna. That’s our base. We’re going to save some for our nissa salad that we’re making later. Throw some oil in there, too. Also, for our salad later, we got some olives. I’m going to throw some brine in there. This maybe not traditional, but there’s nice saltiness to it. A little bit of acidity. One clove of garlic. Couple anchovies, a little bit of worsture, a little bit of mustard, just a dash with some cayenne pepper. We’re going to cheat and use some QP mayonnaise cuz it’s the best. Some of our fancy lemon juice and a little bit of olive oil. All right. And then we’re just going to blend this all together. All right. And then I also got some uh minced shallots. I just put it in there so you get some texture and also if you blend it, it’s going to especially with the lemons, that’s going to be better. And then uh also some fennel prawns I chopped up just for a little anise flavor. Little pop of color. Pretty good. There you go. For dressing, typically it’s a little bit thicker, but like I said, we’re going to make a salad with it, so I want it to be able to coat all that lettuce. Um but yeah, that’s it. It’s got a nice acidity to it. You can taste like that richness from the tuna. It’s not like a fishy flavor. We’re making a nissa salad. So, we got our romaine lettuce here. We’ve got our tomato dressing from earlier. We’re just going to season our romaine a little bit. Take that tomato. You want to leave yourself a little room because we’re going to put other little veggies as garnish around. So, lettuce in the middle and then all our stuff around it. Got a little shaved fennel from earlier. I like to dress each component. Little salt. Little pepper. Oh, well. We got some green beans that we blanched off. You just want to take the tips off. Blanch those. Boiling water. Maybe about a minute. Ice them down. You want to be able to see all your components. We’ve got some concade tomatoes that we did. You just score them. You blanch them again. You peel them. You take those seeds out just for presentation. What nice little piles of everything. We got some potatoes. Same thing. Let me just blanch those real quick till they were done through them. Cut them in half. Nice bite-sized pieces. I’m just going to dress everything in salt, pepper, and olive oil just so uh everything has its own flavor. And then our olives, typically Nissa olives, which are, I would say, similar to a colomada, maybe not quite as strong. We’ve got some Castle Vanrronos here, which are probably a better olive than the long. I like my olives, so I’m going to go a little heavy. And then here’s the power part of this. We got some nice canned tuna. And then also some eggs. We went for a uh soft boil, so they should be nice and jammy. Let’s see what happens. Oh, he nailed it. Eggs. It’s a good egg. There you have it. Nissa salad. We got a potatoes, green beans, tomatoes, olives, little tuna, egg. We added some fennel for a little juzj. And then we dressed our lettuce in a housemade tomato tomato dressing. There you go. Power lunch. Got some tater. We got some stuff in there. Green beans. So good.
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