This originally came from Gourmet, July 1992 but of course I fussed with it. I found the method for making it was too complex. It is delicious served warm or at room temp.
Grilled Seafood Salad Nicoise
serves 6
For the dressing:
3 tbsp red wine vinegar (actually I use raspberry vinegar)
1 tbsp Dijon mustard
1 tsp anchovy paste
1/2 tsp dried thyme, crumbled (or 1 tsp chopped fresh)
1/4 tsp sugar
1/3 c good olive oil
for the salad:
1 lb 1" thick tuna steak cut in 6 pieces
1 large yellow crookneck squash cut into 1/4" slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 lb green or wax beans (or tiny hericort verte if you are lucky enough to be able to find them), cut to 2" length
red leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2" pieces
1 pint red or yellow cherry tomatoes, quartered
1 cup Nicoise olives, drained
Make the dressing: In a small bowl whisk together the vinegar, mustard, anchovy paste, thyme, sugar and add salt and pepper to taste. Add the oi in a stream, whisking and whisk until emulsified.
In a Zip lock bag, toss the tuna, shrimp, scallops and squash with 4 Tbsp of the dressing. Blanch the beans in boiling water, drain, refresh under cold water, pat dry and toss with 2 Tbsp of the dressing along with the roasted red pepper in a bowl.
Place rack or grilling basket on grill, grill tuna 2-1/2 min each side, shrimp for 4 minutes each side, scallops and squash for 6 minutes on each side, transferring to a platter as it is finished.
Line 6 plates with the red lettuce leaves. On each plate arrange 2 scallops, halved horizontally, 3 shrimp halves and 1 pc of tuna, sliced diagonally and divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salads.
My note: I usually include a quartered hard boiled egg on each plate as well.
Grilled Seafood Salad Nicoise
serves 6
For the dressing:
3 tbsp red wine vinegar (actually I use raspberry vinegar)
1 tbsp Dijon mustard
1 tsp anchovy paste
1/2 tsp dried thyme, crumbled (or 1 tsp chopped fresh)
1/4 tsp sugar
1/3 c good olive oil
for the salad:
1 lb 1" thick tuna steak cut in 6 pieces
1 large yellow crookneck squash cut into 1/4" slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 lb green or wax beans (or tiny hericort verte if you are lucky enough to be able to find them), cut to 2" length
red leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2" pieces
1 pint red or yellow cherry tomatoes, quartered
1 cup Nicoise olives, drained
Make the dressing: In a small bowl whisk together the vinegar, mustard, anchovy paste, thyme, sugar and add salt and pepper to taste. Add the oi in a stream, whisking and whisk until emulsified.
In a Zip lock bag, toss the tuna, shrimp, scallops and squash with 4 Tbsp of the dressing. Blanch the beans in boiling water, drain, refresh under cold water, pat dry and toss with 2 Tbsp of the dressing along with the roasted red pepper in a bowl.
Place rack or grilling basket on grill, grill tuna 2-1/2 min each side, shrimp for 4 minutes each side, scallops and squash for 6 minutes on each side, transferring to a platter as it is finished.
Line 6 plates with the red lettuce leaves. On each plate arrange 2 scallops, halved horizontally, 3 shrimp halves and 1 pc of tuna, sliced diagonally and divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salads.
My note: I usually include a quartered hard boiled egg on each plate as well.