SALAD NICOISE FOR ONE

SALAD NICOISE FOR ONE image

Yield 1-2 servings

Number Of Ingredients 18

Dressing:
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 anchovy fillets in olive oil, finely minced
1 small garlic clove, minced
1 1/2 tablespoons olive oil
salt and pepper to taste
1/2 lb fresh ahi tuna or 1 can tuna, preferably oil packed
3 teaspoons olive oil, if using fresh tuna
salt and pepper to taste
1/2 lb small red boiling potatoes
1 egg
1 cup water
1/4 lb green beans, trimmed
6 butter (Boston) lettuce leaves
1 small tomato, cut in 6 wedges
or handful of grape tomatoes
8 small black olives, nicoise preferred

Steps:

Dressing: In small bowl, whisk vinegar, mustard, anchovies and garlic. Slowly whisk in olive oil. Season with salt and pepper. Set aside to let flavors meld. Fresh tuna: preheat oven to 375. Put tuna in baking dish, add 1 tsp olive oil, turn to coat. Season with salt and pepper. Bake until tuna is opaque and just flakes with fork - 10-15 minutes. Remove, let cool and flake with hands into bowl. Toss with remaining 2 teaspoons olive oil and set aside. Place the potatoes and egg in a small saucepan and add water to cover. Place over medium-high heat, bring to simmer and adjust heat to gentle simmer. Using a slotted spoon, remove egg after 8 minutes and run until cold water until cool. Add salt to water and continue cooking potatoes until easily pierced wiht a knife, 5-10 minutes longer, and then lift them out with slotted spoon. Set aside to cool. Add the 1 cup water to the saucepan and some salt. Raise the heat to high and bring the water to a boil. Add the beans and cook until just tender, about 5 minutes. Drain and refresh under cold running water to halt the cooking. Drain well, pat dry and then cut in half crosswise, if you like. Peel the hard boiled egg and slice. Peel the potatoes and slice 1/4 inch thick. Arrange the lettuce leaves in a large bowl. Top with tuna, potatoes, egg, beans and tomato. Scatter the olives over the salad, drizzle with dressing