I think salads are one of my favorite things to make. There are so many possibilities and great ways to include healthy, fresh ingredients.  This salad Niçoise is packed with the traditional elements and a few more.  I love to arrange the vegetables in rows which makes for an impressive visual presentation.  I use sautéed corn in many of my salads– it adds great color and flavor. The tuna has a great rub that gives it wonderful flavor with the salad. As always, the freshest fish is essential.  If you don’t want to light the grill, you could easily sear the Tuna for about 4 minutes a side in a grill pan on the range.

Serves 4-6 as dinner salad

Ingredients:

For Tuna:

1 1/2 lb Ahi Tuna steaks

1 tbsp coriander

1 tbsp fennel

1 tbsp green and black peppercorns

Kosher salt and pepper to taste 

Olive oil for basting 
For Salad:

15 oz greens (mixture of romaine, baby lettuce and arugula)

6 Campari tomatoes, quartered

2 cups frozen corn

3 cups haricots verts

4 hard-boiled eggs, sliced

5 radishes, thinly sliced

1/2 white onion, shaved

 1 can chickpeas, drained

1 can quartered artichokes

1 cup nicoise olives

15 small red potatoes

1 bunch chopped parsley

1 bunch chives, minced

2 tbsp chopped chervil

3 tbsp olive oil

1 tbsp sherry vinegar
For Dressing:

1 tablespoons creamy Dijon mustard

1/4 cup sherry vinegar

3/4 cup olive oil

Kosher salt and pepper to taste

1 tsp garlic powder
Directions:  On a large serving platter, spread out lettuces to cover base of platter. 

Prepare Cooked Vegetables: Heat a non-stick skillet with olive oil and sauté corn, turning frequently until corn begins to caramelize and turn golden, about 7 minutes. Remove from heat,  Allow to cool completely.  Boil haricots verts for about 7 minutes until tender, place in ice bath and cool completely.  Boil potatoes in salted water for about 15 minutes until tender (will depend on size).  Drain and immediateLy season lightly with salt, pepper a tablespoon of sherry vinegar and olive oil to coat lightly. Toss with some fresh herbs. 

Prepare Dressing:  In a 2 cup mixing cup, combine all ingredients saving oil for last. Stir oil in a steady stream whisking constantly until smooth and emulsified. Stir in some of your chives.

For Tuna:  Heat grill to high. In a food processor, grind all spices until combined. Season Tuna on each side with salt and lightly pat with olive oil.  Coat tuna steaks with spice rub on all sides. Place on heated grill or a heated grill pan coated with oil for about 4 minutes a side.(7  If you prefer to have well cooked tuna, double the cooking time.) 

Assemble Salad:  Working from the outside in, or in any way that looks appealing, begin arranging components from either side in rows or any other way that looks appealing. I place the onions on the lettuce and the green beans and artichokes on the outside perimeter of the platter.  Then place potatoes, corn, chickpeas, tomatoes, radishes, eggs in rows, leaving a space in center for sliced tuna and repeat rows on other side of platter.  Salad can be arranged ahead of time up until this point and refrigerated until tuna is ready. When ready to serve, slice tuna and scatter with chopped herbs, olives and dressing. Serve and enjoy!