2heads Boston leaf lettuce, leaves separated and large ones torn into pieces
1ptchampagne or grape tomatoes, halved
⅔cupNiçoise or other small brine-cured black olives, pitted
4soft boiled, small young hen eggs, halvedfull boil, add eggs, boil no more that 5:40, ice bath until cool, peel under cold water from the bottom up
Garnish
2tbspfresh basil, chiffonade cut
1dozen or so caper berries
Dressing:
1
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
2
For a professional finish, process in small bowl processor until smooth.
Salad:
3
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool. (image used thick sliced, unpeeled whole russets)
4
Heat grill to 600°, clean well and rub with olive oil.
5
Brush tuna with oil and season with salt and pepper, DO NOT WALK AWAY FROM GRILL. Sear on direct high about 2 minutes, rotate 90°, let sear 1 minute. Flip, let sear no more than a minute for medium rare. Pull and let rest a couple minutes.
6
YOUR CHOICE: Slice into 3" pieces or serve whole. Carefully place tuna on your serving platter then drizzle with 2 to 3 tablespoons dressing and top with capers.
7
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
8
Arrange olives and eggs on platter. Garnish with parsley and/or basil. Serve salad with remaining dressing on the side.
2heads Boston leaf lettuce, leaves separated and large ones torn into pieces
1ptchampagne or grape tomatoes, halved
⅔cupNiçoise or other small brine-cured black olives, pitted
4soft boiled, small young hen eggs, halvedfull boil, add eggs, boil no more that 5:40, ice bath until cool, peel under cold water from the bottom up
Garnish
2tbspfresh basil, chiffonade cut
1dozen or so caper berries
Directions
Dressing:
1
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
2
For a professional finish, process in small bowl processor until smooth.
Salad:
3
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool. (image used thick sliced, unpeeled whole russets)
4
Heat grill to 600°, clean well and rub with olive oil.
5
Brush tuna with oil and season with salt and pepper, DO NOT WALK AWAY FROM GRILL. Sear on direct high about 2 minutes, rotate 90°, let sear 1 minute. Flip, let sear no more than a minute for medium rare. Pull and let rest a couple minutes.
6
YOUR CHOICE: Slice into 3" pieces or serve whole. Carefully place tuna on your serving platter then drizzle with 2 to 3 tablespoons dressing and top with capers.
7
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
8
Arrange olives and eggs on platter. Garnish with parsley and/or basil. Serve salad with remaining dressing on the side.
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