Grilled Nicoise Seafood Salad Recipe

Name: Grilled Nicoise Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 ½ teaspoons anchovy paste; ½ cup virgin olive oil; 1 large summer squash, cut into 1/4 inch slices; 1 (1 lb) tuna steak, 1 inch thick,cut into 4 pieces; 8 jumbo shrimp, shelled,deviened and halved lengthwise; 12 large sea scallops; 12 lb green beans, cut in half if large; 12 lb yellow wax bean, cut in half if large; 1 orange bell peppers or 1 red bell pepper, slivered; 1 pint cherry tomatoes, halved; 1 ½ cups drained nicoise olives; 1 head red leaf lettuce

Servings: persons

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons anchovy paste
½ cup virgin olive oil
1 large summer squash, cut into 1/4 inch slices
1 (1 lb) tuna steak, 1 inch thick,cut into 4 pieces
8 jumbo shrimp, shelled,deviened and halved lengthwise
12 large sea scallops
12 lb green beans, cut in half if large
12 lb yellow wax bean, cut in half if large
1 orange bell peppers or 1 red bell pepper, slivered
1 pint cherry tomatoes, halved
1 ½ cups drained nicoise olives
1 head red leaf lettuce

1
Whisk together the vineger, mustard, and anchovy paste until smooth.
2
In a slow stream whisk in olive oil.
3
In a medium bowl combine the seafood and squash with 2 T.
4
of the dressing, toss and let stand for 15 minutes.
5
Grill tuna to preference.
6
the Scallops and squash will take around 10 minutes total, and the shrimp around 8 minutes.
7
On 4 plates cover each with red lettuce leaves and place one piece of cooked tuna steak on each, off centered.
8
In a clean large bowl toss together the remaining veggies and olives with the grilled shrimp, scallops and squash.
9
Add the remaining dressing, toss well and divide between the 4 plates.

1000

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 ½ teaspoons anchovy paste, ½ cup virgin olive oil, and more.

Yes, Grilled Nicoise Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Nicoise Seafood Salad

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