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Nicoise Salad For A Crowd

Ingredients

  • 2 lbs baby potatoes boiled and chilled
  • 1 lb ahi tuna
  • 3 tablespoons peanut oil
  • 2 lbs young green beans blanched
  • 12 large radishes quartered
  • 3 large beets roasted chilled, and julienned
  • 2 english cucumbers sliced in quarters
  • 2 pints cherry tomatoes
  • 12 hard boiled eggs chopped
  • 1 jar kalamata olives pitted
  • 1 jar castelvetrano olives pitted
  • 1 -2 lbs baby greens
  • 1 cup parsely destemmed and packed
  • 1/4 cup lemon juice
  • 1/3 cup white balsamic vinegar
  • 1/4 cup dijon mustard
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons honey
  • Kosher salt
  • Fine ground black pepper

Instructions

  • For the dressing, combine the parsley, vinegar, lemon juice, mustard, olive oil, garlic, honey in a blender or immersion blender.  Salt and pepper to taste the dressing and set aside in the fridge.
  • Next, coat all the ahi in fine ground black pepper and fry in a skillet on medium high heat in the peanut oil.  Using tongs, flip the tuna once, cooking for about 5-8 minutes total for medium rare.  Set the tuna aside to cool.
  • On one or two large platters arrange all the vegetable in groups.  Get all of the greens washed and into a seperate bowl.  Slice the tuna carefully across the grain and arrange it on top of the vegetables.
  • Serve with crusty baguettes and the salad dressing on the side.  Voila!