Ronnie's Notes
Nicoise salad is a classic French specialty that is also popular in the United States. It’s often made with canned tuna, but this version uses fresh, grilled tuna steaks. I also prefer edamame, because of its high protein and antioxidant value, to the more typical green beans, but either will do.
Instructions
Preheat an outdoor grill or oven broiler with the rack about 4–6-inches from the heat source (or use a grill pan).
Brush the tuna with a film of olive oil.
Cook the fish for per side.
The fish should be rare.
Remove the fish from the heat to a cutting board.
Place the potatoes in a saucepan and cover with water.
Bring to a boil and simmer for or until they are tender.
Drain the potatoes and cut them into bite-size pieces when they are cool enough to handle.
Cook the fresh edamame in simmering water for 3– or until tender (or thaw the frozen edamame or cook green beans in simmering water for or until tender).
Drain and set aside.
To make the dressing, combine 1/2 cup olive oil, vinegar, mustard, salt, pepper, and herb, mix well and set aside.
Line 4 plates with a few lettuce leaves and radicchio.
Slice the fish and place the slices on the lettuce.
Arrange the potatoes, edamame, tomatoes, olives, egg wedges, bell pepper pieces, and croutons, if used, attractively on each plate.
Mix the salad dressing ingredients briefly and pour over the salad.
Makes 4 servings.