NiÇoise Salad

NiÇoise Salad

Serves: 1

Ingredients

Premium saku tuna 100 gm

Romaine lettuce 100 gm

Baby potato, roasted 4 pc

Egg, boiled 1 pc

Onion, red, finely sliced 4 pc

Olive, black 4 pc

Tomato, finely sliced 4 pc

Haricot vert (French green beans), boiled 30 gms

Parmesan dressing 4 tbsp
Garlic crouton 1 pc

For marination:

Salt a pinch

Black pepper 1 tsp

Dijon mustard 1 tbsp

Method

Marinate the tuna with salt, black pepper and mustard and keep aside for a few hours.

Sear on the grill till done and cut into fine, thin slices. Keep aside.

In a mixing bowl, add sliced tomato, romaine lettuce, roasted baby potato, black olive, boiled egg and boiled haricot vert.

Garnish sliced grilled tuna with red onion, garlic crouton and parmesan dressing.

Grilled Lamb Chops

Serves: 2

Ingredients

Lamb chop 300 gm

Potato 100 gm

Cream 50 gm

Butter 50 gm

Salt a pinch

Black pepper 1 tsp

Onion, red, chopped 1 pc

Demi glace sauce 1 tsp

Mixed vegetables, sautéed 50 gm

Nutmeg, ground a pinch

Thyme, chopped 1 tbsp

Method

Boil potato until tender; mash and add salt, pepper, butter, cream and ground nutmeg.

Marinate lamb chop with salt and pepper. Grill them in an oven till done.

Sauté mixed vegetables together with butter.

Add chopped onion and thyme to the vegetables and add demiglace sauce.

Serve lamb chop with mashed potato and mixed vegetables.

Marinated Steak Sandwich

Serves: 1

Ingredients

Beef steak 150 gm

French baguette 1 pc

Zucchini, grilled, sliced 3 pc

Mushroom, whole, thinly sliced 2 pc

Onion, sliced, sautéed 5 pc

Capsicum, roasted 1 pc

Lettuce 20 gm

Tomato, sliced 1 pc

Mayonnaise 2 tbsp

Salt a pinch

Black pepper 1 tsp

Method

Marinate the beef steak with salt and pepper. Grill till medium rare.

Toast the French baguette on the grill.

Spread mayonnaise and assemble lettuce, tomato and grilled zucchini at the base of the sandwich.

Then, top it off with slices of grilled steak, mushroom, sautéed onion and capsicum.

Serve with mesclun salad and crispy fries.

Haytham 
El Sayed, Executive sous chef, Layia Oak Hotel & Suites, 
Al Barsha, Dubai

• Food and Dining