Salad Nicoise with Bottarga and Black Olive Crumble

Name: Salad Nicoise with Bottarga and Black Olive Crumble
Yield: 10
Ingredients: 0.0 For the black olive crumble:; 50.0g Butter; 50.0g Flour; 50.0g Sugar; 0.0 Black olive powder: 50 g; 0.0 For the dressing:; 150.0ml Olive oil; 60.0ml White or Apple cider vinegar; 15.0g Knorr Professional Lime Powder; 30.0g Whole grain mustard or Dijon mustard; 5.0ml Honey; 1.0pc Garlic cloves; 10.0g Fresh parsley; 0.0 Fresh herbs (optional to use marjoram, dill or basil): 3g; 0.0 Salt and pepper to taste; 0.0 Eggs, boiled and peeled 5 pcs; 0.0 Baby Romaine Lettuce, washed & spun dry: 5 heads; 0.0 Red Tomatoes, sliced into half quarters: 5 pcs; 0.0 French beans, trimmed & blanched, sliced into half : 250 g; 0.0 Red onion, peeled & thinly sliced: 1 pc; 0.0 Bottarga di muggine: 80 g

Salad Nicoise with Bottarga and Black Olive Crumble – Recipes

Salade Niçoise is a classic French salad that embodies the vibrant flavors of Nice. This refreshing dish typically features tomatoes, green beans, hard-boiled eggs, and black olives. However, in this instance Chef Edwin Van Gent opts for a creative twist by incorporating a crumble made from three types of olives, replacing the traditional tuna or anchovies with grated salted roe from grey mullet, adding depth and umami.

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Salad Components

For the black olive crumble:
Butter 50.0 g
Flour 50.0 g
Sugar 50.0 g
Black olive powder: 50 g
For the dressing:
Olive oil 150.0 ml
White or Apple cider vinegar 60.0 ml
Knorr Professional Lime Powder 15.0 g
Whole grain mustard or Dijon mustard 30.0 g
Honey 5.0 ml
Garlic cloves 1.0 pc
Fresh parsley 10.0 g
Fresh herbs (optional to use marjoram, dill or basil): 3g
Salt and pepper to taste
Eggs, boiled and peeled 5 pcs
Baby Romaine Lettuce, washed & spun dry: 5 heads
Red Tomatoes, sliced into half quarters: 5 pcs
French beans, trimmed & blanched, sliced into half : 250 g
Red onion, peeled & thinly sliced: 1 pc
Bottarga di muggine: 80 g

Salads

Created By:

Edwin van Gent

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Preparation

Salad Components
- For the olive crumble: Mix all ingredients well together.
- Spread the dough on the baking tray and bake for 30 minutes at 150°C.
- Set aside and let it cool.
- For the dressing: Combine all the ingredients in a blender. Set aside in the chiller until ready to use.
- To assemble the salad, toss the lettuce with the dressing. Arrange them on serving plates.
- Arrange the sliced egg on top, along with the tomatoes, beans and onions.
- Crumble the dried olive powder on top
- Grate the bottarga over the salad before serving

Salads

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