Southern Nicoise Salad

Southern Nicoise Salad recipe

Chef David Crews won the 2013 Great American Seafood Cookoff with this Southern Nicoise Salad recipe.

Course:
Cuisine:
Theme:

Ingredients

  • For the Potato Crusted Lump Crab:
  • 1 pound colossal grade lump crab
  • Salt and pepper
  • 2 cups of buttermilk
  • 2 cups potato flour or flake
  • For the Boquerones and Bacon Vinaigrette:
  • 4 sliced thin boquerones
  • 4 pieces cooked and chopped bacon
  • Lemon zest of 1 lemon
  • Lemon Juice of 1 lemon
  • ¼ cup olive oil
  • 3 tablespoons bacon fat
  • For the poached egg (63°):
  • 12 eggs
  • Water bath (63°c, 145.4°F)
  • For the pork rind crusted seared tuna loin:
  • 5 lbs tuna loin
  • Salt and pepper
  • 2 oz flour
  • 8 oz (fried and crushed) pork rinds
  • 2 tablespoons oil
  • For the Pickled Okra:
  • 1 pound okra
  • 2 slices( ¼ inch thick) lemon
  • 1 cup water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tsp sugar
  • Spice Blend:
  • 1 tablespoon red pepper flake
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon celery seeds
  • 1 tablespoon fennel seeds
  • Other Garnish and Raw Components:
  • Baby Mixed Greens
  • Heirloom Cherry Tomatoes
  • Puffed Pork Skins
  • BBB Tabasco Cured Bacon

Directions

  1. For the Potato Crusted Lump Crab: Season crab with salt and pepper and dredge in buttermilk, lightly dust crab with flour
  2. Flash fry crab in 375° oil, drain
  3. For the Boquerones and Bacon Vinaigrette: Add all ingredients into a bowl and whisk till incorporated
  4. For the poached egg (63°): Using an Immersion circulator heat water to 145.4°F
  5. Place the eggs in the water bath for 32 minutes, then drop the temp to 140° and hold till service.
  6. For the pork rind crusted seared tuna loin: Mix the flour and pork rinds
  7. Season the Tuna with salt and Pepper then roll in floured mixture
  8. Over very high heat sear the tuna on all sides just until crust is formed insuring that tuna is still rare
  9. Let rest then slice and plate on salad
  10. For the Pickled Okra: Dissolve the salt and sugar in the water and vinegar mixture. In Mason jars place lemon slice in the bottom followed 1.5 T of spice blend. Add okra to jar and cover with vinegar/water solution. Place lid on the jars and place in a pot with enough water to cover the jars by at least 2 inches. Bring to a boil and hold for 15 minutes, remove from the water bath and cool a room temperature for 4 hours. Store in a dark place away from sunlight.
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