On the Line: Azmin Ghahreman of Sapphire, Part Three

Photo Courtesy of Sapphire Laguna

​Our final installment with Azmin Ghahreman of Sapphire has our chef sharing a recipe.  If you missed the first or second part of the interview, click here and here.

Otherwise, recipe after the jump!

JC Vera

​Spanish Nicoise Salad

Mixed greens
Albacore tuna, 100 grams (slowly poached in olive oil, rosemary, garlic, thyme and onion)
Fingerling potatoes, 6 pieces, cut in halves
Green beans, 6-8 pieces
Asparagus,  6-8 pieces
Piquillo peppers, julienned, 3-4 strips
Manchego cheese, grated, 2 tablespoons
Egg. 1 each, sunny side up
Crouton, 1 each
Green olves, 2 tablesppons (pieces for large olives)
Sherry Mustard Vinaigrette, see below

Sherry Mustard Vinaigrette
Yield 1 cup

1/4 cup sherry vinegar
3/4 cup blended oil
1 teaspoon shallot, minced
2 teaspoon stone-ground mustard
1 teaspoon egg yolk
Kosher salt and black pepper to taste

Blend all ingredients until emulsified.