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Salad Nicoise
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| 1-6 oz. |
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Tuna steaks, fresh or Albacore Tuna, canned, drained |
| 2 sml |
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Red potatoes, cut in 1/2” wedges, cooked until tender but firm, rinsed with cool water |
| 1/4 lb |
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Green beans, trimmed, cooked until tender but firm, .rinsed with cool water |
| 8 oz. |
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Butter lettuce, cut, washed, dried |
| 1 lg |
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Tomatoes, cut into 8 wedges |
| 1/4 cup |
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Burgundy Olives ™, whole |
| 1 tbsp |
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Parsley, fresh, minced |
| 1 tbsp |
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Capers, drained |
| 1 tbsp |
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Extra virgin olive oil |
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| Dressing: |
| 1 1/2 tbsp |
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Red wine vinegar |
| 1 tsp |
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Dijon mustard |
| 3 tbsp |
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Extra virgin olive oil |
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Combine all ingredients - Salt and pepper to taste. |
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| To Prepare Salad: |
| 1. |
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Pre-heat grill to medium. |
| 2. |
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Brush the tuna with olive oil and season with salt and pepper. |
| 3. |
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Grill the fish, turning once, about 5 minutes per side. Set aside. |
| 4. |
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In a small bowl drizzle about one-quarter of the dressing over the cooked potatoes and green beans and gently toss to coat. |
| 5. |
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In a large bowl combine lettuce, tomatoes potatoes, green beans, olives, and capers. |
| 6. |
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Add remaining dressing and toss to coat. |
| 7. |
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Slice grilled tuna and place in center of salad. Drizzle with olive oil and season with salt and pepper. |
| 8. |
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Scatter parsley over the top to garnish and serve. |
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Back to Main Recipe Menu |
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