Nicoise Salade
Ingredients
Salad
- 3 large tomatoes, cut into wedges
- 12 ounces cooked haricots verts
- 5 hard-boiled eggs, quartered
- 12 ounces Niçoise or Kalamata olives
- 18 ounces boiled red bliss potatoes, sliced
- 3 pounds mesclun salad mix
- 8 ounces yellow squash, julienned
- 8 ounces zucchini, julienned
- 8 ounces carrots, julienned
- 18 ounces yellowfin tuna
- Salt and black pepper
Red Wine Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- ¾ cup red wine vinegar
- 1½ cups blended oil (or 80% neutral oil and 20% olive oil)
- Salt and black pepper, to taste
Instructions
Red Wine Vinaigrette
- Whisk together the mustard, honey, and lemon juice.
- Slowly whisk in the oil and vinegar, alternating between the two while whisking constantly until emulsified.
- Season with salt and pepper.
Salad
- Toss the mesclun, carrots, zucchini, and yellow squash with enough vinaigrette to lightly coat. Season with salt and pepper.
- Divide the greens among six chilled plates.
- Arrange the haricots verts, potato slices, tomato wedges, olives, and egg quarters around each salad.
- Season the tuna with salt and pepper and lightly coat with oil.
- Grill for about 3 minutes per side for medium-rare, or to your preferred doneness.
- Place one tuna portion on each salad and drizzle with a small amount of vinaigrette.
