Salade Niçoise with Spring Vegetables

Name: Salade Niçoise with Spring Vegetables
Yield: serves 6 as a main course
Ingredients: 1/4 cup Champagne vinegar; 2 tablespoons minced shallots; 2 teaspoons Dijon mustard; 2 cloves roasted garlic (page 192), mashed into paste; 1/2 teaspoon anchovy paste (optional); 1 cup olive oil; 2 teaspoons fresh thyme leaves; 1/4 cup minced fresh tarragon; Kosher salt and freshly ground black pepper; 12 ounces haricots verts or baby Blue Lake green beans, trimmed; 1/2 pound baby carrots, tops removed; 1 1/2 pounds unpeeled baby red or yellow potatoes; 1 1/2 pounds 1-inch-thick ahi tuna steaks; Olive oil, for brushing; Salt and freshly ground black pepper; 8 cups young lettuce (butter, red oak, or spinach), torn into large pieces; 1 pint cherry tomatoes, halved; 1/2 cup niçoise or other small brine-cured black olives; 3 hard-cooked eggs, quartered; 3 tablespoons minced fresh flat-leaf parsley; 1/4 cup capers, drained and rinsed

January 24, 2012

Salade niçoise is traditionally a composition of tender seasonal lettuces, green beans, baby potatoes, olives, and the best-quality tuna packed in olive oil. This version features tuna steaks grilled perfectly, then broken into chunks. You can substitute your favorite seasonal vegetables if you choose. This salad should not be chilled.

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