- Encrust Sushi Grade Ahi Filet with Herbs de Paso (rosemary, thyme, oregano, fennel pollen).
- Lightly sear the Ahi filet in a pan of local extra virgin olive oil. Make sure not to overcook, your fish should still be pink in the middle.
- Hard boil and chop the egg.
- Boil the fingerling potatoes. Bring to room temperature.
- To prepare the salad base, place baby greens and diced avocado onto a plate or bowl.
- For the dressing, whisk together chopped tarragon, Sherry wine, lemon zest and juice to taste, chopped anchovy, aioli, creme fraiche, finely chopped shallot, chopped parsley, chopped basil, extra virgin olive oil, and salt and pepper to taste until combined.
- Drizzle dressing over the baby greens and diced avocado or toss until coated.
- Top with oven-dried tomato, the hard-boiled egg, fingerling potatoes, Nicoise olive tapenade, and roasted haricot verts.
- Slice the Ahi filet (should still be pink in the middle) and place it over the top or on the side of the composed salad.
- Serve the charred Ahi Nicoise Salad with a glass of chilled L’Essor and enjoy!
Spring Release 2022
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2021 L'Essor
78% Grenache, 22% Cabernet Sauvignon
Charred Ahi Nicoise Salad
Recipe courtesy of Chef Justin Monson
Ingredients
For the Salad:
Sushi Grade Ahi Filet
Herbs de Paso (Oregano, Fennel Pollen, Rosemary, Thyme)
Baby Greens
Nicoise Olives
Haricot Verts (Green Beans)
Fingerling Potatoes
Oven Dried Tomatoes
Hard Boiled Egg
Olive Tapenade
For the Dressing:
Tarragon
1 tsp Sherry Wine
Lemon Zest and Juice
1 Avocado
1 Anchovy
1 tsp Aioli
1 tsp Creme Fraiche
1 Shallot
Parsley
Basil
2 tbsp Extra Virgin Olive Oil
Salt and Pepper
AHI NICOISE SALAD WINE PAIRING
Nicoise salad is a traditional dish originating from the South of France. It consists of tuna, green beans (haricot verts), olive tapenade, tomatoes, and a hard boiled egg topped with olive oil or a light vinaigrette. This rendition by Chef Justin Monson incorporates the traditional ingredients with local Paso Robles herbs, fingerling potatoes, and a sushi grade Ahi filet to create a mouthwatering and refreshing masterpiece.
To best enjoy Nicoise salad, pair it with a glass of wine! The ideal Ahi Nicoise Salad wine pairing is BENOM's L'Essor, a Paso Robles rosé. Crafted primarily from Grenache grapes, this rosé offers a refreshing and vibrant profile that harmonizes with the delicate flavors of the Ahi tuna. The addition of Cabernet Sauvignon grapes adds depth and complexity, elevating the wine pairing.
This Ahi Nicoise Salad wine pairing shines brightest on a warm summer evening, amidst the company of friends or loved ones in an al fresco setting. The crisp L'Essor beautifully complements the light and fresh flavors of the Nicoise salad while refreshing your palate on a summer night. As glasses clink and laughter fills the air, each sip and taste of this exquisite wine pairing will be a moment you never forget.
Method
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