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This board concept was inspired by a meal we enjoyed at my sister-in-law Ilana’s home. Classic Niçoise salad gets a fresh update when served as a grazing board. Appetizer, snack, Kiddush filler, or anytime meal: there is something for everyone on this platter.
4 ounces (115 grams) ahi tuna steaks
kosher salt
freshly ground Gefen Black Pepper
1 tablespoon oil
4–8 large eggs
salt
pepper
2–4 cups finely shredded romaine lettuce
1/2 pound (225 grams) green beans, trimmed
1/2 bunch of radishes, quartered or halved, depending on the size (see tip)
1–2 large cucumbers, peeled and cubed
1–2 avocadoes, thinly sliced
2 cups halved cherry tomatoes, preferably multicolored
1/3 cup mixed whole olives (optional)
1 cup microgreens (optional)
9 round crackers (I used Mary’s)
3–7 longer crackers, like breadsticks or Absolutely Flatbreads
Sabra Classic Hummus or your favorite chummus, placed in a small round serving dish
3–6 tablespoons oil
2 tablespoons Gefen Maple Syrup
2 tablespoons Tuscanini Apple Cider Vinegar
3 teaspoons mustard
1/4 teaspoon salt
Season tuna steaks by sprinkling all over with salt and pepper.
In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to one minute per side, depending on desired doneness.
Transfer to a cutting board. Slice when cool.
Bring a medium pot of water to a boil over medium-high heat.
Carefully lower eggs into water. Lower heat slightly to reach a gentler boil and cook six and a half minutes.
Transfer eggs to a bowl of ice water and chill about two minutes.
Peel eggs when cool. When ready to plate, slice and sprinkle with salt and pepper.
Lay a bed of lettuce on the board. If using chummus, place off-center on the board, to act as an anchor.
Begin assembling your vegetables in little clusters around the board. For maximum visual impact, alternate between green and red colors: pair green beans alongside radishes, cucumbers near tomatoes, etc.
Place green beans in a top corner to draw the eye upward. Make sure to leave a spot for the tuna to shine.
If using crackers, place in irregular clusters. For visual balance, you can place the longer crackers in a corner opposite the green beans.
Place tuna and eggs.
Finally, drizzle dressing over the board and sprinkle with some microgreens, if using.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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