Park City Foodie Series #3

Over a few short years, mountain dining has changed significantly at Park City Mountain. It began when Vail Resorts first began managing Canyons, remodeling the popular Cloud Dine restaurant and upgrading various menus at other locations on the mountain. After merging our resorts to become one, the same commitment to the on-mountain dining experience has been expanded across the entire resort with the introduction of the brand new Miners Camp restaurant, upgraded menus and the remodeled Red Pine Lodge. The day of soggy French fries and thin hamburger patties are over, Park City’s goal is to keep you fueled and healthy to ski all 7,300 acres without a mid-day slump.

This winter we'll be sharing some of our recipes with you in a series called the Park City Alpine Foodie Series. This week, we're showing off our Tuna Nicoise Salad.  You can find this savory dish on our menu at Cloud Dine, located at the top of Dreamscape Lift.  Stop by to try it or make it yourself with the recipe below:

Tuna Nicoise Salad

20 oz Ahi Tuna

Season with Salt and Cracked Black Pepper

Pan sear on high heat for 30-45 seconds on each side

 

Red Wine Mustard Vinaigrette

½ Shallot Minced

1 Garlic Clove Minced

2 Tbls Whole Grain Mustard

½ Cup Red Wine Vinegar

3 Tbls Red Wine

Salt

Cracked black pepper

Vigorously whisk while adding 1 Cup Oil

 

Combine:

2 Heads Bib Lettuce

8 Oz Olives

8 Oz Baby Tomatoes

1 Red Onion

8 Oz Green Beans

Cracked black pepper

Salt

8 Oz Marble Potatoes

1 Hardboiled egg