Salad Nicoise

1. 1

   Cook the green beans in gently boiling water, for 34 minutes, or until crisp-tender.

2. 2

   Drain the beans, rinse well under cold water, and pat dry with paper towels.

3. 3

   Heat a ridged grill pan over medium-high heat.

4. 4

   Brush the tuna steaks with 1 tbsp olive oil and season with salt and pepper.

5. 5

   Sear the tuna for 2 minutes on each side; the centers should be slightly pink.

6. 6

   To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, and garlic.

7. 7

   Slowly whisk in the remaining olive oil.

8. 8

   Season with salt and pepper.

9. 9

   Combine the lettuce, basil, green beans, tomatoes, olives, anchovies, and onion in a large bowl.

10. 10

    Drizzle with the vinaigrette and gently toss.

11. 11

    Divide the salad among 4 plates.

12. 12

    Cut each tuna steak in half crosswise and arrange both halves on top of the salad.

13. 13

    Garnish with the eggs.

14. 14

    Variation:

15. 15

    Grilled Chicken Salad:

16. 16

    Grill 4 chicken breasts instead of tuna.

17. 17

    Both versions are good with the addition of boiled new potatoes that have been chilled and thickly sliced, and a sprinkle of capers .

* Per serving · 4 servings · Values may vary.