The Food Guru's twist to classic Salad Nicoise
5 hard boiled eggs
2 cups green beans
10 small potatoes, cooked
14 cherry tomatoes
6 artichoke hearts
1/3 cup kalamata olives
1 head Boston bibb lettuce
1 fresh ahi tuna filet
Classic "French" Viniagrette:
1 hard boiled egg
2 strips bacon, cooked
1 tablespoon capers
1 tablespoon dijon mustard
2 cloves garlic
4 tablespoons red wine vinegar
1/2 cup fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
Hard boil and peel eggs
Cook potatoes in boiling water until fork tender, drain reserve warm.
Blanch Green Beans until bright green, drain, add to platter.
Arrange lettuce on a platter.
Cut 4 eggs in half, add to platter (reserve one for the dressing)
Slice and add the potatoes, add green beans
Slice cherry tomatoes in half, add to platter
Add kalamata or nicoise olives, be sure to remove pits.
Season tuna with oilve oil and fresh herbs, sear in a hot skillet for one minute on each side.
Slice tuna and arrange on platter. Pour Dressing over salad.
Make Salad Dressing:
Place one hard boiled egg and two strips of bacon in food processor
Add capers, dijon mustard, garlic, vinegar, basil, salt and pepper.
Process, add oilve oil in a steady stream with the motor running, blend until dressing is smooth.