Salad Niçoise Recipe
- 9 oz (250g) green beans, trimmed
- 4 tuna steaks, 5 oz (140g) each
- ¾ cup extra virgin olive oil
- Salt and freshly ground pepper
- 3 tbsp white wine vinegar
- 1½ tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, finely chopped
- 2 romaine lettuce hearts, trimmed and torn into bite-sized pieces
- 8–10 basil leaves
- 9 oz (250g) plum tomatoes, quartered lengthways
- 12 Kalamata olives
- 8 anchovy fillets in olive oil, drained
- 1 small red onion, finely sliced
- 4 large, hard boiled eggs, peeled and quartered
- Cook the green beans in gently boiling water, for 3–4 minutes, or until crisp-tender. Drain the beans, rinse well under cold water, and pat dry with paper towels.
- Heat a ridged grill pan over medium-high heat. Brush the tuna steaks with 1 tbsp olive oil and season with salt and pepper. Sear the tuna for 2 minutes on each side; the centers should be slightly pink.
- To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, and garlic. Slowly whisk in the remaining olive oil. Season with salt and pepper.
- Combine the lettuce, basil, green beans, tomatoes, olives, anchovies, and onion in a large bowl. Drizzle with the vinaigrette and gently toss.
- Divide the salad among 4 plates. Cut each tuna steak in half crosswise and arrange both halves on top of the salad. Garnish with the eggs.
- Variation:
- Grilled Chicken Salad:
- Grill 4 chicken breasts instead of tuna. Both versions are good with the addition of boiled new potatoes that have been chilled and thickly sliced, and a sprinkle of capers .
