Nicoise Salad Recipe (Brenda & Rudy)

Nicoise Salad Recipe

Salad
2 cooked tuna steaks (8 oz each) or 2 cans of tuna
1 dozen quail eggs, halved (purchase fresh or canned from an Asian market)
10 small new red potatoes (about 1 1/4 pounds total), thinly sliced
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried and torn into small pieces if necessary
1 dozen cherry tomatoes, halved
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives (I used small black olives)
2 Tbsp capers, rinsed and/or several anchovies (optional)
1 Whisk vinaigrette ingredients in a bowl until blended and let sit in refrigerator for about 1 hour prior to serving. Let sit for longer to enrich the infusion of the herbs and spices for a bolder taste. Shake/whisk well before serving.
2 Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
3 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans and let stand until just cool.
5 Use butter lettuce leaves as bowls. Place them on a serving platter. Distribute salad ingredients evenly into the lettuce bowls.
6 Drizzle with vinaigrette and serve immediately.

Salad Dressing (Rudy Ortiz)

Ingredients:
½ cup lemon-lime juice (mine had about 4 limes and 1 lemon)
½ cup olive oil
1-2 tsp of fresh thyme, tarragon and oregano, chopped
1 Tbsp of fresh basil, chopped
1 tsp of dijon mustard

Optional:
1 Tbsp horseradish
Salt and pepper

Combine all ingredients in a mixing bowl and whisk until blended well and let sit in frig for about 1 hr prior to serving. Let sit for longer to enrich the infusion of the herbs and spices for a bolder taste.
Shake/whisk well before serving.