Salad Nicoise

Instructions

Dressing:

1. Using a whisk or a food processor, combine all ingredients except grape seed oil and mix thoroughly. Slowly add the oil to the dressing whisking (or using a food processor) continuously until combined. Set aside. 

Salad:

1. Bring a large pot of salted water to a boil. 
2. Assemble a large bowl with water and ice cubs to form a water bath. 
3. Slice the potatoes into quarters and place in the boiling water. Cook for 10 minutes until a fork pierces the skin. They should not be “soft” but rather hold a bit of resistance to the tooth. The fork should easily pierce the veg, but the veg should not squish. Remove from boiling water and drop in ice water to stop the cooking process. Remove from water and set aside.
4. Using some butchers twine, gather the trimmed and cleaned asparagus in bundles of 6 stalks. Cook bundles 2 at a time for 3 minutes. The water should remain boiling even when bundles are added. Remove and immediately submerge into the ice bath to stop the cooking, remove and set aside. 
5. Using the same water add the green beans and cook for 4 – 5 minutes until they have a slight resistance to the tooth. Remove from the water and immediately submerge in the ice bath to stop the cooking. remove, and set aside.
6. Take the sesame seeds and place in a shallow bowl. Remove the ahi tuna from its package and trim into 4 equal portions. Trim as needed to get clean edges. Coat with salt and pepper. Then press into the sesame seeds on all 4 sides. Using a heavy bottomed skillet, add 2 tbsp of grape seed oil and bring to a high heat. Not quite smoking but hot enough a drop of water will bounce back at you. Place the tuna into the pan and sear each side for 1 minute. Remove from pan and set aside. 
7. Turn down the heat to medium low and fry the quails egg sunny side up. About 3 minutes. Remove and set aside. 
8. Assemble the salad. In a large bowl, divide all of the ingredients equally among each bowl. Place the tuna on top of the ingredients, and the quails egg on top of the tuna. Drizzle with dressing, and garnish with the flower.
9. Serve with a sprinkle of Maldon salt and enjoy.