These recipes from Chef Maxime Bouneou of Torinos’ @ Home were originally written in grams – the only way Chef Bouneou writes a recipe. They have been converted here for the American kitchen, but please note that when you convert from metric grams (weight) to U.S. teaspoons, tablespoons or cups (volume), the simple calculation may not be exact. The online calculator that was used can be found at gourmetsleuth.com. (The original weights and measures in grams provided by Chef Bouneou have been left in parentheses you desire to do your own conversion.)
Heirloom Tomato Niçoise Salad with Shallot Vinaigrette, Grilled Tuna and Crostini with Olive Tapenade
3.5 teaspoons garlic (10g)
2 tablespoons shallot (20g)
1¾ tablespoons Dijon mustard (26g)
4 tablespoons apple cider vinegar (60g)
2/3 cup extra virgin olive oil (140g)
Salt & cracked pepper to taste
Chop the garlic thinly and mince the shallot. Place in a bowl and add the mustard and vinegar, salt and pepper. Slowly add the olive oil while mixing with a whisk or fork.
3.5 ounces Niçoise olives (100g)
1 garlic clove
3 filets of salted anchovy
Dash of extra virgin olive oil
Cracked pepper to taste
In a food processor combine all the ingredients and blend until you obtain a paste-like consistency (about 2 minutes).
Use a day-old baguette or ciabatta bread and with a bread knife cut slices about ¼-inch thick. Lay them on a baking pan with a little bit of extra virgin olive oil, salt and pepper then bake in a preheated oven at 350 F until golden and crisp (about 6-7 minutes, give or take).
Heirloom Tomato NiÇoise Salad
2 large heirloom tomatoes
12 heirloom cherry tomatoes
24 Niçoise olives
12-14 fresh basil leaves
8 fillets of anchovy
4 hardboiled eggs
4 fresh tuna steaks (4-6 oz. each)
Extra virgin olive oil
Fleur de sel and cracked pepper
1 red onion
Slice your tomatoes – the large ones in wedges or cubes, the cherry tomatoes in half. Place in a mixing bowl and season generously with the fleur de del and cracked pepper. Let sit for about 10 minutes and add the minced basil (keep a few nice leaves for the garnish).
Add the Niçoise olives, the thinly sliced radishes, and the shallot vinaigrette. Mix with a spoon and set aside for another 10 minutes.
In the meantime, heat a cast iron skillet (the grooved kind so it gives nice grill marks to the tuna). Season the tuna steaks with fleur de sel, cracked pepper, marjoram and extra virgin olive oil.
Once your skillet is piping hot, carefully place the tuna steaks and grill on both sides for about 2 minutes each side, or just enough to serve it rare, while making nice grill marks on each side. Serve your Niçoise salad in plates or bowls garnishing with a hard boiled egg cut in half, a tuna steak, a crostini spread with olive tapenade, a few think slices of red onion, two filets of anchovy, and a few nice small basil leaves.
COOK’S NOTE: Find your heirloom tomatoes at the farmers’ market. Look for varieties such as beef heart, mortgage lifter, Cherokee purple or Brandywine. Or just have fun and mix and match colors and shapes.