Nicoise Salad | Recipes & Menus | Blue Flame Kitchen

Ingredients

• 1 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh parsley
• 3 tbsp fresh lemon juice
• 2 tbsp finely chopped shallot
• 1 tbsp Dijon mustard
• 1 1/2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon, crumbled
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 3 anchovies, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 lb (250 g) sushi-grade ahi tuna, 1 inch thick
• Canola oil*
• Salt and freshly ground pepper
• 2 tbsp canola oil
• 8 small red potatoes
• 2 1/2 cups green beans, trimmed
• 2 cups halved grape or cherry tomatoes
• 1 cup red or yellow bell pepper, thinly sliced
• 1/2 cup black olives
• 4 hard-cooked eggs, peeled and quartered