- 6
Ingredients
- Salad:
- 6 tablespoons (90 mL) extra-virgin olive oil
- 2 tablespoons (25 mL) chopped fresh rosemary (or pinch dried)
- 1 tablespoon (15 mL) salt
- 1 tablespoon (15 mL) pepper
- 2 pounds (1 kg) small potatoes, halved
- 1 pound (500 g) asparagus, trimmed
- 1 pound (500 g) tuna steak (sushi quality), 1-inch (2.5 cm) thick
- 10 cups (2.5 L) mixed greens or arugula
- 4 hard cooked eggs
- 1/2 cup (125 mL) pitted black olives
- Nicoise Dressing:
- 1 clove garlic, minced
- 3 tablespoons (50 mL) balsamic vinegar
- 1 tablespoon (15 mL) lemon juice or sherry vinegar
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 teaspoon (1 mL) salt
- 1/4 teaspoon (1 mL) pepper
- 2 tablespoons (25 mL) chopped fresh tarragon or basil
- 1 small bunch chives, cut in 2-inch (5 cm) pieces
Preparation
Step 1
In small bowl, combine extra-virgin olive oil, fresh rosemary, salt and pepper.
In large bowl, toss potatoes with half of the seasoned oil mixture; spread on parchment paper-lined baking sheet. Arrange tomato wedges, skin side down, on separate parchment paper-lined baking sheet. Roast potatoes and tomatoes in 400 degree F (200 degree C) oven. Roast tomatoes for 34 to 45 minutes and potatoes for 45 to 60 minutes, or until potatoes are browned.
Toss asparagus with half of the remaining oil mixture. Grill on barbecue grill or in grill pan until lightly browned, 2 to 3 minutes.
Brush tuna with remaining seasoned oil mixture; grill for 2 minutes per side. Let tuna cool before slicing thinly.
Arrange greens on large platter. Arrange potatoes, tomatoes, asparagus and tuna on to of greens. Cut eggs into eighths; arrange around sides. Sprinkle with olives.
Dressing: In small bowl, blend garlic, vinegar, lemon juice, oil, salt, pepper and tarragon. Drizzle dressing over salad; sprinkle with chives. Serve salad warm or at room temperature.