Salade Niçoise

By Lv2Cook

Ingredients

• 3 tablespoons fresh lemon juice
• 2 pounds tuna steaks (about 2 [8-ounce] steaks)
• Freshly ground pepper
• Cooking spray
• 1 pound red potatoes (10 small)
• 1/2 pound green beans trimmed
• 4 cups torn romaine lettuce
• 4 cups trimmed watercress (about 1 bunch)
• 3 medium tomatoes each cut into 6 wedges
• 3 hard-cooked large eggs quartered lengthwise
• 1 small green bell pepper cut into strips
• 1/2 cup niçoise olives
• 2 tablespoons capers
• 6 canned anchovy fillets
• Garlic-Basil Vinaigrette (recipe follows)
• GARLIC-BASIL VINAIGRETTE
• 1/3 cup low-salt chicken broth
• 1 1/2 tablespoons chopped fresh basil
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 3 garlic cloves halved
• Freshly ground pepper

Details

Servings 6

Preparation

Step 1

Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.

Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.

Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.
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To Make Garlic-Basil Vinaigrette:

Combine all ingredients in a blender; process until smooth.

Yield: 6 tablespoons
Serving Size: 1 tablespoon