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MasterChef UK ™
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Rustic Salad Nicoise
Daniel approached the Salade Niçoise like home cooking — generous portions, scattered presentation, and a tightly balanced vinaigrette. Daniel: "I've made a couple, but I've not done it with big gorgeous tuna. I've done it with tin tuna." Daniel: "I'm gonna sear it and then slice it thinly and lay it over the top." Daniel: "I am feeling very nervous because, you know, I've made some mistakes in the last round. I really want to put them right." Pre-cook brief: searing tuna requires a very hot pan — kiss each side so the outside is seared but the inside stays rare; nobody wants well-done tuna. The vinaigrette is the connector — olive oil, vinegar, capers, anchovy and finishing mustard, balanced by instinct without measurements.
Grace Dent: "Daniel, presentation was — this is quite slap dash, and there's tons of it. But I think your tuna is really delicious. I like how rare it is, but also how seared it is too. Your egg, I like its lovely golden yolk." John Torode: "Your vinaigrette has the perfect balance of olive oil to vinegar. Really well executed. Is it a bit rustic in its presentation? Perhaps. But when I eat it, I am undeniably eating a delicious Niçoise salad." Outcome: WON the second apron in the cook-off.
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