Grilled Seafood Salad Niçoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons red-wine vinegar |
1 tablespoon dijon-styled mustard |
1 teaspoon anchovy paste |
1/2 teaspoon dried thyme, crumbled |
1/4 teaspoon sugar |
1/3 cup olive oil |
1 pound 1-inch-thick tuna steak, cut into 6 pieces |
1 large yellow squash, cut into 1/4-inch-thick slices |
9 jumbo shrimp, shelled and halved lengthwise |
12 large sea scallops |
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths |
red-leaf lettuce for lining the plates |
1 red bell pepper, roasted and cut into 2-inch pieces |
1 pint red or yellow cherry tomatoes or a combination, quartered |
1 cup drained niçoise olives (available at specialty foods shops and some supermarkets) |
Directions:
1. Make the dressing: In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
3. On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.
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