Ingredients Jump to Instructions ↓

  1. 1/4 cup red wine vinegar

  2. 2 1/2 tablespoons minced shallot

  3. 2 teaspoons Dijon bustard

  4. 1 large garlic clove, minced and mashed to paste

  5. 1/2 teaspoon anchovy paste (optional but wonderful)

  6. 1 cup extra virgin olive oil

  7. 1 1/2 teaspoons minced Thyme (use Lemon Thyme if you can)

  8. 1 teaspoon finely chopped fresh mint

  9. 1 1/2 tablespoons finely chopped fresh basil

  10. 1 teaspoons finely ground sea salt For salad

  11. 3/4 lbs. green bean s (haricot verts if you can find them) trimmed

  12. 1 1/2 lbs. small potato es (red or Yukon gold)skin left on

  13. 1 1/2 lbs (1 inch thick) tuna steaks

  14. 2 tablespoons olive oil and 1 tablespoon lemon juice blended together for brushing

  15. 1/4 cup caper s drained well

  16. 2 heads Boston lettuce torn into manageable pieces

  17. 1 pt. cherry or grape tomatoes

  18. 1 cup assorted Nicoise and Greek olive s pitted

  19. 4 hard boiled egg s, quartered

Instructions Jump to Ingredients ↑

  1. I typically boil the potatoes, eggs and steam the green beans a day ahead, chilling until ready to assemble the salad. If you are preparing these the same day, plan to do this step at least one hour before serving Dressing can also be made a day ahead and re-blended right before serving. Dressing: Whisk together vinegar, shallot, mustard, garlic and anchovy in small bowl until combined well. Add oil in a slow stream, whisking until emulsified (you can also use food processor but it is important that you do not blend the oil in at the start). Add Thymen, basil, salt and pepper to taste. Quarter potatoes, eggs, and cut green beans in half-set aside till you are ready to assemble Cooking tuna-I like to add a little extra flavor by rubbing the tuna with a blend of 1 tablespoon ground sea salt, 2 tablespoons freshly ground black pepper. Coat both sides before grilling. Grill tuna to your desired level of done-I prefer medium rare. Slice on a diagonal or break into medium size pieces. Set aside Drain olives and capers and then set aside Break lettuce into bite size pieces, wash and pat dry On a large platter begin your assembly as follows Arrange lettuce to cover the whole platter Arrange all your ingrediants except capers in rows, working out from the center. I like to put the tomatoes in the center and arrange my rows out from there. I also think about color and contrast as I arrange this salad. Sprinkle capers over all the ingredients and drizzle a very small amount of dressing over all the ingredients just to coat. Serve with dressing on the side!


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