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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Nicoise Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions