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Seafood Salad Niçoise
Gerard & Dominique Seafoods - Specialty Seafood Offerings
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Patricia Wells at
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La Belle Cuisine
Seafood Salad Niçoise
tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
teaspoon dried thyme
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak,
cut into 6 pieces
1 large yellow [or zucchini] squash,
9 jumbo shrimp, shelled and
12 large sea scallops
1 pound green or wax beans or
a combination, trimmed
cut into 2-inch
Red leaf lettuce for lining the plates
1 red bell pepper, roasted,
cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or
1 cup drained Niçoise olives
Dressing: In a small bowl whisk together vinegar, mustard, anchovy
paste, thyme, sugar and salt and pepper to taste. Add oil in a stream,
whisking, and whisk dressing until it is emulsified. [We add a clove
Reserve 2 tablespoons
In another small bowl, arrange tuna pieces and squash slices on a
sheet and brush them lightly with reserved dressing. In a bowl toss shrimp
and scallops with 2 tablespoons of remaining
dressing. Let mixtures stand
In a kettle of
boiling water cook the beans 5 minutes or until they are
them in a colander and refresh them under cold water.
In another bowl toss beans with 3 tablespoons remaining dressing.
On a rack set 4 to 6 inches over glowing coals, grill tuna 2
on each side, the shrimp 4 minutes on each side, and scallops and
6 minutes on each side, transferring seafood and squash as it is
to a platter.
plates with lettuce, on each plate arrange 2 scallops, halved
horizontally, 3 shrimp halves and 1 piece of tuna, sliced diagonally.
Divide squash, beans, roasted pepper, tomatoes and olives among
plates. Drizzle the remaining
dressing over salads or serve it separately.
More Niçoise Recipes:
Grilled Tuna with Niçoise Butter Sauce
La (Vraie) Salade Niçoise
Niçoise Orzo Salad
Niçoise Potato Salad
Niçoise Rice Salad
Pasta with Sauce Niçoise
Scallops Niçoise "Just for Julia"
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