Grilled Salade Niçoise

Grilled Salade Niçoise
Photo by Mark Thomas

Ingredients

  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 to10 small red potatoes, halved or quartered, depending on size
  • ¼ cup Niçoise or other good-quality black olives
  • 1 to 1-½ lb. fresh tuna
  • 1/3 cup fresh basil leaves, cut into thin strips
  • 1 clove garlic, minced
  • + 13 more ingredients
    • ½ cup extra-virgin olive oil
    • 4 tsp. fresh lemon juice
    • 2 Tbs. Dijon mustard
    • 1 Tbs. minced anchovies (about 4)
    • Freshly ground black pepper
    • 4 hard-cooked eggs, peeled and halved
    • 2 Tbs. drained capers
    • 2 plum tomatoes, halved
    • 4 anchovy fillets
    • 6 oz. Boston or bibb lettuce
    • ½ lb. green beans, trimmed
    • 1 large red onion, peeled and sliced ½ inch thick
    • Kosher salt

In a food processor, pulse the anchovies, garlic, mustard, and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then in a slow, steady stream. Season with salt and pepper

View full recipe at Fine Cooking

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