Grilled Tuna Nicoise Salad with Anchovy Dressing

Name: Grilled Tuna Nicoise Salad with Anchovy Dressing
Cuisine: French, Mediterranean, European
Ingredients: 8 small white or red-skinned potatoes (about 3/4 lb.); Salt; 1/2 pound (a couple of handfuls) haricots verts (thin green beans), trimmed; 4 large eggs; 1 large heart of romaine, chopped; 1 large head Bibb or butter lettuce, coarsely torn; 1 pint cherry tomatoes, halved; 4 radishes, thinly sliced; 4 scallions, thinly sliced; 1/2 cup Nicoise olives, pitted; 3 - 4 tablespoons (a fat handful) tarragon, coarsely chopped; 4 tuna steaks (about 6 oz. each); A drizzle of vegetable or peanut oil; Pepper; Herbes de Provence, for sprinkling; 4 anchovy fillets; 2 cloves garlic; 1 small shallot; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; About 1/2 cup EVOO

Instructions

In a large saucepan, cover the potatoes with 1 inch of cold water, salt the water and bring to a boil over medium-high. Cook the potatoes until just tender, 8

Updated at: Wed, 21 Jul 2021 23:13:22 GMT