Salad Nicoise

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons of fresh basil chiffonade
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon anchovy paste
• 1 tablespoon dijon mustard
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 garlic cloves, mashed to a paste
• 3/4 cup extra virgin olive oil
• 1 lb of sushi grade tuna
• olive oil
• salt and pepper
• 1/2 lb new potato
• 1 pint cherry tomatoes, halved
• 1/2 lb haricot beans, steamed and blanched
• 1 head boston lettuce
• 2 tablespoons capers
• 1 cup nicoise olives, pitted or 1 cup kalamata olive
• 3 hard-boiled eggs, quartered

Recipe

• 1 first make the salad dressing.
• 2 mix all ingredients together well, except the olive oil.
• 3 slowly stream in the olive oil while whisking to emulsify. an alternative way of doing this is to put all ingredients in a mason jar, screw the lid on and shake vigorously until everything is well blended.
• 4 for the salad.
• 5 rub the tuna with olive oil; season with salt and pepper.
• 6 in a hot pan sear or grill the tuna for two minutes on each side.
• 7 transfer tuna to a cutting board and slice.
• 8 drizzle with 2 tablespoons of the vinaigrette.
• 9 boil the potatoes until cooked through; drain and allow to cool a bit.
• 10 transfer potatoes to a mixing bowl and drizzle with 2-3 tablespoons of the vinaigrette to fully moisten; toss gently; transfer to a plate.
• 11 repeat with the tomatoes, and then with the beans; transfer beans to a plate as well.
• 12 add to the same mixing bowl the lettuce, capers, and olives; toss with 2 or 3 tablespoons of the vinaigrette and transfer to the center of a large serving platter.
• 13 arrange the potatoes around the lettuce, then the tomatoes around the potatoes, then the beans, and then the eggs around the rim of the plate.
• 14 finally, lay the tuna slices attractively across the top.