Dietmar Sawyere: Riviera salad


You'll need

½ telegraph cucumber, peeled, seeds removed, cut into 1cm dice 3 vine-ripened tomatoes (400gm) 9 quail eggs, at room temperature 8 thin slices baguette 1 garlic clove, halved 2 tbsp extra-virgin olive oil 500 gm sashimi-grade yellowfin tuna 1 tbsp olive oil 12 Kalamata olives, pitted and halved 1 celery heart, shaved, placed in iced water for 10 minutes, drained, leaves reserved to serve 3 cooked artichoke hearts (see note), drained, quartered 1 roast red capsicum, cut into 2cm-thick strips (see note) 6 white anchovy fillets, rinsed 4 radishes, thinly sliced To serve: basil leaves, chervil sprigs and finely chopped chives 1 tbsp tapenade (see note)   Lemon vinaigrette 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • Place cucumber in a colander and lightly season with sea salt, set aside until liquid is drawn from cucumber (10 minutes). Drain, pat dry with absorbent paper, set aside.
  • 02
  • Meanwhile, blanch tomatoes until skins split (10-20 seconds). Drain, refresh, then drain, peel, remove seeds, cut into eighths and set aside.
  • 03
  • Soft-boil quail eggs in a saucepan of boiling water (2-2½ minutes). Refresh, peel, halve and set aside.
  • 04
  • Rub baguette slices with cut side of garlic clove. Heat extra-virgin olive oil in a frying pan over medium-high heat, add baguette and turn occasionally until crisp and golden (3-4 minutes). Keep warm.
  • 05
  • Preheat a char-grill pan over high heat. Brush tuna with olive oil and grill, turning once, until golden and cooked rare (15-20 seconds each side). Thinly slice and set aside.
  • 06
  • For lemon vinaigrette, combine ingredients in a bowl, season to taste and set aside.
  • 07
  • Combine olives, celery, artichoke, capsicum, cucumber and tomato in a bowl with half the dressing and season lightly to taste. Arrange on a platter and place tuna on top with quail eggs, anchovies and radish. Pour over remaining dressing, scatter with basil, chervil, chives and celery leaves. Spread baguette with tapenade and serve with salad.
Note Cooked artichoke hearts, roast capsicum and tapenade are available from select delicatessens.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×