Ingredients
Serves 6
- 3 large red tomatoes
- 12oz haricots vert (cooked)
- 5 hard boiled eggs
- 12oz nicoise or kalamata olives
- 18oz red bliss potatoes (boiled)
- 3 pounds mesclun salad mix
- 8oz yellow squash
- 8oz zucchini
- 8oz carrots
- 10oz red wine vinaigrette
- 18oz yellowfin tuna
- Salt and pepper
For Red Wine Vinaigrette
- 1oz Dijon mustard
- 1oz honey
- 1oz lemon juice
- 12oz red wine vinegar
- 24oz blended oil 80/20
Directions
Whisk honey, mustard and lemon juice together well. Slowly whisk in oil being careful not to “break” the mixture or have the oil separate from the base. Alternate pouring the oil and vinegar while rapidly whisking the ingredients in one cup amounts. Create an emulsification. The dressing should be thick and not oily. Season to taste with salt and pepper.
Julienne cut the carrot, squash and zucchini with a mandolin slicer. Add the julienned vegetables to the salad mix and toss with the vinaigrette. Season with salt and pepper. Mound the salad on a cold plate in half pound portions. Place three groups of three haricots vert on each salad. Also place three groups of three potatoes slices in a symmetrical pattern around the base of the salad. Quarter the hard boiled eggs and place three quarters on each salad. Arrange five olives around the salad. Cut the tomatoes into six wedges and place three on each salad.
The tuna should be sliced into 3oz portions. Season and oil the fish and grill it for 3min on each side to medium rare. Place the tuna on top of the salad and ladel about ¼ oz of dressing over the tuna steak. Sprinkle pepper over the vegetables and serve immediately
