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1
Trim the haricots verts, then blanch in boiling water and refresh in cold water.
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2
Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste.
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3
Reserve in a bowl.
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4
Cut the onion into 1/4-inch round slices.
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5
In a small saute pan, heat 2 tablespoons olive oil.
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6
Saute the onions until caramelized, about 10 minutes, stirring constantly.
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7
Season with salt and pepper, to taste.
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8
Reserve in a bowl.
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9
In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing.
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10
Reserve.
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11
Cut the potatoes into 1/4-inch round slices.
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12
Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended.
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13
Reserve.
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14
In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing.
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15
Reserve.
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16
To make crostini: Arrange the bread slices in a baking tray.
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17
Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes.
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18
Allow to cool, then rub with garlic clove.
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19
For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
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20
In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare.
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21
Remove from heat and slice each tuna fillet into 5 round slices.
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22
In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
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23
To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions.
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24
For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate.
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25
Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts.
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26
Place quail egg halves over the peppers and an anchovy over the potatoes.
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27
Mound half of the lettuce in the center of each plate.
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28
Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
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29
In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots.
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30
Slowly whisk in the olive oil to emulsify.
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31
Season to taste with salt, pepper, and sugar.
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32
Refrigerate in a covered container.
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33
When ready to use, whisk again.
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34
In a food processor, combine all the ingredients, except the olive oil and crostini.
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35
Using the pulse button, process until coarsely chopped and well blended.
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36
Continue to process, slowly adding the olive oil.
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37
Refrigerate in a covered container.
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38
Spread on homemade crostini, recipe follows.
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39
Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
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40
Combine the parsley, chives, thyme, and pepper and place on a flat surface.
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41
Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log.
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42
Wrap in plastic wrap and refrigerate until needed.
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43
Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
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44
Preheat the oven to 250 degrees F.
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45
In a pot of boiling water, blanch tomatoes.
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46
Drain and refresh in ice water.
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47
Drain.
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48
Peel, core, cut into quarters, and remove seeds.
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49
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
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50
Drizzle generously with olive oil.
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51
Sprinkle with thyme and garlic.
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52
In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
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53
Bake until the tomatoes begin to shrivel, about 1 hour.
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54
When the tomatoes are cool enough to handle, transfer to a container.
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55
Pour olive oil over and cover the container.
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56
Refrigerate and use as needed.
