• 1 Tb. Dijon mustard
  • 2 cloves minced garlic
  • 3 Tb. balsamic vinegar
  • 1/2 cup virgin olive oil
  • Salt, pepper
  • 1 pound new potatoes, washed and quartered
  • 12 ounces haricot verts, trimmed
  • 3 large eggs
  • 2 Ahi tuna steaks, about 5 oz. each
  • Extra virgin Olive oil
  • 1 Tb. thyme, minced
  • Red leaf lettuce for platter
  • 2 ripe tomatoes cut into eighths
  • 10 nicoise olives
  • 4 anchovies, rinsed and drained, optional
  • 6 basil leaves, chiffonade
  • Procedure
  • 1. Combine the mustard, vinegar and garlic in a bowl and whisk, add oil slowly while whisking and season with salt and pepper. Set aside.
  • 2. Cook the potatoes in a small saucepan of salted water until tender about 20 minutes, drain and transfer to a medium bowl. Toss with about a quarter cup of the dressing and set aside.
  • 3. Blanch beans and refresh with cold water and set aside.
  • 4. Place eggs in a small saucepan of cold water and bring to a boil, remove from heat, cover and allow to sit for 15 minutes. Drain and then run the eggs under cold water until no longer hot to the touch. Peel and quarter the eggs and set aside.
  • 5. Meanwhile rub the tuna with olive oil, thyme, salt and pepper. Heat the grill and grill for 2 to 3 minutes on each side. Remove to a cutting board.
  • 6. Arrange lettuce on a large platter; arrange the components of the salad in separate mounds on top of the lettuce. Slice the tuna in 1/2 inch slices and arrange it in overlapping slices. Top with olives, anchovies if using and basil. Place the remaining dressing on the side and serve at room temperature.
I have always loved this beautiful and delicious entree salad that has every food group represented on one plate; vegetables, protein, carbs, olives and herbs. But sadly, few restaurants execute an authentic version anymore. Here is my answer to that: a recipe for the perfect Salad Nicoise. This is a wonderful lunch or simple dinner that is perfect for summer . Enjoy!

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