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Salade Niçoise

Dish Type:	Salad	Main Ingredient:	Fish/Shellfish
Preparation Type:	Multiple	Flavor 2:	Tuna
Cuisine:	French	Flavor 3:	Vegetables


Ingredients
Ahi tuna steaks, 2 that are 3/4 inches thick, about 2 pounds Lettuce 8-9 cups (a combination like romaine, baby spinach, and red leaf) Haricots verts (long green beans, about 1 pound or so) cleaned and left whole Small new (red) potatoes (8-10) cleaned and quartered, unpeeled Hard-boiled eggs (6) Small red onion, 1/2, sliced thin Pitted olives, Nicoise or Kalamata, about 20 Anchovies (optional) Lemon wedges Vinaigrette: Dijon mustard (1 1/2 tablespoons) Garlic (1 clove, minced fine) Red wine vinegar (1/4 cup) Balsamic vinegar (2 tablespoons) Good olive oil (3/4 cup) Ground pepper (1 teaspoon or to taste) Salt 1/2 teaspoon (optional)

Directions
Prepare the vegetables requiring cooking (haricots verts, potatoes, both cooked to al dente) and boil the eggs. Allow time to cool to at least room temperature. Peel the eggs and quarter lengthwise into wedges. Gently toss the potatoes with 1 tablespoon olive oil. Set these cooling ingredients aside in separate containers. Wash and dry the lettuces, wrap in paper towels, and refrigerate to crisp. This much may be done up to 12 hours in advance, covered and refrigerated until salad ready to assemble. About one hour before serving, prepare the vinaigrette: Measure the mustard into small mixing bowl. Stir in the minced garlic. Add the vinegars slowly, whisking constantly to thin the mustard mixture gradually. Add ground pepper. Gradually pour in the olive oil, whisking constantly. The dressing will thicken as the oil blends in. Pour into a small serving pitcher, cover, and set aside. Do not refrigerate. If necessary, whisk the dressing again just prior to serving. About 20 minutes before serving, put the ahi steaks directly on a hot gas/charcoal grill and sear, about 3-4 minutes per side to preferred doneness. Watch carefully and don't overcook. Remove from grill and let stand 5 minutes. Slice steaks against the grain, about 1/2 inch thick. Create a bed of lettuce on a dinner plate. Arrange on this bed in clusters the haricots verts, potatoes, grilled tuna slices, and onion slices. Place the olives, egg wedges, and lemon wedges around the perimeter. Drizzle vinaigrette over all, and place 1 or 2 anchovies on top. Alternatively, arrange all of the ingredients on platters and let the guests serve themselves, buffet or family style.

Comments
Ahi tuna works beautifully for this salad. I do not recommend bluefin tuna, as it is seriously over-fished and in danger of extinction Because some of the preparation can be done 8-12 hours ahead, this is a good salad for an informal lunch or dinner party. Plus it is beautiful. Landlubbers might substitute grilled chicken breast for the ahi, but they wouldn't then have a traditional Niçoise. I don't have a clue as to what wine to serve with this salad and would love some member suggestions. Zin? Sauvignon blanc? Reisling? SS and JJ, how about adding an "Ask the Members" function to the site?

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