5 oz. baby spinach, washed & dried
12 small new potatoes, boiled & quartered
1/2 bunch asparagus, blanched & trimmed
1/2 lb. French green beans, trimmed & blanched
2 large tomatoes, cut in wedges
4 large eggs, boiled, peeled, and quartered
1/2 cup Nicoise or other black olives, pitted
1/2 T. capers, rinsed
anchovies optional
directions
- Make the vinaigrette: In a food processor, mince the garlic & parsley. Add the vinegar, Dijon mustard, salt, honey, and pepper. In a steady stream, add Stella Cadente Persian Lime Oil & walnut oil while processing or whisking. Chill dressing until ready to use.
- Preheat grill or broiler. Rub tuna steaks with small amount of Extra Virgin Olive Oil & pepper. Chill until ready to cook.
- Assemble salad on a large platter. Build a base of spinach, then arrange remaining vegetables, leaving spots for tuna.
- Grill tuna on medium-high for about 6 minutes per side, or to desired doneness.
- Top the salad with the tuna, pour vinaigrette over it all and pass optional anchovies at the table.
Enjoy!
*Courtesy of TASTE for Life, March 2005
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