Niçoise Salad
Servings
4 Servings
Ingredients
- 1 pound fresh string beans rinsed, dried, and trimmed
- 1 pound small red-skinned potatoes scrubbed and quartered
- 1 1-pound tuna steak
- 1 8-ounce jar quartered, marinated artichoke hearts, drained, marinade reserved
- 8 leaves romaine lettuce rinsed and dried
- 1 red onion halved lengthwise and thinly sliced
- 1 cup pitted oil-cured olives drained
- 2 hard-cooked eggs halved
- 2 on-the-vine tomatoes cut in wedges
- 1 15-ounce can white beans, rinsed and drained
- 1/4 cup white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic crushed
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Fill a large bowl with cold water and ice cubes.
- Steam string beans and potatoes for 12 to 15 minutes, until potatoes are fork tender. Drain vegetables and immediately plunge them into the ice water. Drain again.
- While the vegetables are cooking, heat a large sauté pan over high heat.
- Brush tuna with reserved marinade. Sear tuna 3 minutes on each side for medium-rare, or until desired doneness. Let cool slightly and cut into eight equal slices.
- To assemble salad: Place 2 lettuce leaves on each of 4 plates. Distribute tuna, string beans, potatoes, artichoke hearts, onions, olives, eggs, tomatoes, and white beans among the plates.
- To make dressing: In a small bowl, whisk together vinegar, lemon juice, garlic, and mustard. Slowly whisk in oil; season with salt and pepper.
- Drizzle dressing over salad and serve with crusty bread