Grilled Nicoise Seafood Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
An excellent summer salad! I dont care for the Tuna, but have no problem giving it away! Ingredients:
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 1/2 teaspoons anchovy paste |
1/2 cup virgin olive oil |
1 large summer squash, cut into 1/4 inch slices |
1 (1 lb) tuna steak, 1 inch thick,cut into 4 pieces |
8 jumbo shrimp, shelled,deviened and halved lengthwise |
12 large sea scallops |
1/2 lb green beans, cut in half if large |
1/2 lb yellow wax bean, cut in half if large |
1 orange bell peppers or 1 red bell pepper, slivered |
1 pint cherry tomatoes, halved |
1 1/2 cups drained nicoise olives |
1 head red leaf lettuce |
Directions:
1. Whisk together the vineger, mustard, and anchovy paste until smooth.
2. In a slow stream whisk in olive oil.
3. In a medium bowl combine the seafood and squash with 2 T.
4. of the dressing, toss and let stand for 15 minutes.
5. Grill tuna to preference.
6. the Scallops and squash will take around 10 minutes total, and the shrimp around 8 minutes.
7. On 4 plates cover each with red lettuce leaves and place one piece of cooked tuna steak on each, off centered.
8. In a clean large bowl toss together the remaining veggies and olives with the grilled shrimp, scallops and squash.
9. Add the remaining dressing, toss well and divide between the 4 plates.
|
|