Michael Diacono’s SALAD NICOISE

Michael Diacono’s SALAD NICOISE
July 7, 2020 Sarah

Dish created by MICHAEL DIACONO,

Chef Patron,

Giuseppi’s, Salina, Malta;

Mezzodì, Valletta, Malta;

Rubino, Michelin Bib Gourmand, Valletta, Malta,

for Food Stories MT.

 

Ingredients
Serves 4-6
1 large potato, diced
500g fresh French beans, topped and tailed
1 pkt sprouting broccoli
Salt and pepper
Extra virgin olive oil
1 jar ORTIZ BONITO DEL NORTE fillets in organic olive oil
Half a jar NONNO ANDREA POMODORINI AL LIMONE E BASILICO
4 eggs, hard boiled
1 stick celery
1 sml onion, peeled and thinly sliced
2 spring onions, chopped
Handful baby spinach leaves
Few BRINDISA CAPER BERRIES
Sesame seeds
Method
Preheat oven to 180C.
Bring a pot of salted water to the boil. Add the diced potato and french beans. Cover and cook until just tender. Drain well.
Trim broccoli spears and place on a baking sheet. Season and drizzle with EVOO. Bake for 8 minutes, remove from oven and leave to cool.
Place the cooled potato and beans onto your serving dish. Top with the roasted broccoli. Season.
Add the Bonito tuna and break into smaller pieces. Add the marinated pomodorini and halved hard boiled eggs.
Slice the celery and add to the salad together with the sliced onion. Sprinkle the spring onion over then dot with a few caper berries, sprinkle some sesame seeds all over. Dress with EVOO and serve at once with mayonnaise or aioli on the side. Do not forget some good crusty bread too!