How To Complete Niçoise Salad

9 Sep

The Niçoise salad is such a classic, I can’t seem to stop reinventing it. I was inspired to make this sandwich while thumbing through Gwyneth Paltrow’s cookbook, My Father’s Daughter, and reading about her tuna melt history at Jackson Hole, a chain of diners with which every New Yorker will be very familiar (my secret vice there is onion rings). After seeing a picture of a Niçoise salad on the back of her book, the light bulb above my head went off.

  • 1 1-pound tuna steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon herbes de Provence
  • Salt
  • Pepper
  • 1/2 baguette, halved horizontally
  • 1 clove garlic, peeled
  • 5 tablespoons mayonnaise
  • 2 teaspoons black olive tapenade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar or lemon juice
  • 1/2 teaspoon anchovy paste
  • 3 cornchions, finely diced
  • 16 Niçoise olives, chopped
  • 1/2 shallot, finely diced
  • 1 heaping tablespoon chopped flat-leaf parsley
  • 3 1/2 ounces Gruyère, sliced thinly on a mandoline into about 12 slices
  • 1 cup baby arugula
  • 1/2 cup oven-dried tomatoes
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