NICOISE ROYALE SALAD

A sophisticated reinterpretation of the classic French salad, designed to showcase freshness, color, and refined culinary craftsmanship. An elevated mound of dressed mixed leaves is layered with perfectly seared tuna cubes, torch-caramelized goat cheese, vibrant red and yellow cherry tomatoes, and tender boiled egg wedges. Presented on a matte black plate, the dish combines balanced flavors, contrasting textures, and modern fine-dining aesthetics to create a light yet luxurious culinary experience.

NICOISE ROYALE SALAD

NICOISE ROYALE SALAD

NICOISE ROYALE SALAD

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YIELD : PREP TIME :

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RECIPE

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ITEM NAME	QUANTITY	UNIT
Mixed salad	20	gm
Gem lettuce	20	gm
Rocate leaves	10	gm
Yellow cherry tomato	2	pc
Red cherry tomato	2	pc
Boil egg	1	pc
Grilled tuna	50	gm
Special lemon balsamic glaze sauce	30	gm

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PREPARATION METHOD AND PROCEDURE

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PREPARING THE SALAD BASE

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• Break by hand ,mixed salad leaves , rocket leaves, baby gem lettuce, lollo Rosso lettuce.

• Add the dressing and toss gently until evenly coated.

• Transfer to the center of a matte black plate and shape into a high, natural hill to create volume and elegance.

  PREPARING THE TUNA

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• Cut fresh tuna into uniform rectangular cubes.

• Sear quickly ion pre heated grill with olive oil until lightly grilled on all sides while keeping the center moist and tender.

• Arrange each tuna cube with the grilled side facing upward.

  PREPARING THE GOAT CHEESE

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• Roll goat cheese into four equal balls.

• Sprinkle lightly with sugar.

• Caramelize the tops using a blowtorch until golden and glossy.

• Place the four goat cheese balls near the center of the salad mound.

PREPARING THE GARNISH

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• Cut one boiled egg into four wedges.

• Halve the red and yellow cherry tomatoes.

FINAL PLATING

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• Arrange the following randomly but in a balanced composition:

Seared tuna cubes,

Egg wedges,

Red and yellow cherry tomatoes,

Caramelized goat cheese balls

• Maintain the elevated hill shape of the salad.

• Finish with a light drizzle of dressing and a subtle touch of freshly ground black pepper.

NOTE

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Proper mushroom caramelization is essential for developing deep earthy flavor and natural richness.

• Blend the soup while still warm to achieve a smooth and velvety texture.

• Simmer gently after adding the cream to maintain balance and prevent splitting.

• The chicken should remain tender and lightly sautéed to preserve texture within the soup.

• Reduce the soup slowly until the desired consistency is achieved — rich, smooth, but not overly thick.