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Nicoise Egg Salad with French Vinaigrette

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Ingredients

24 Haricot verts or thin green beans

24 tiny white potatoes

24 quail eggs, hard-boiled and quartered

24 grape tomatoes, quartered

12 Nicoise or kalamata olives, quartered

1 tuna medallion, about ½ pound

1 tablespoon olive oil

For the French Vinaigrette

1 tablespoon Dijon mustard

2 tablespoons champagne vinegar

2 ½ tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 anchovy fillets

1 tablespoon chopped shallot

1 large basil leaf, torn into pieces

Salt and freshly ground black pepper to taste

Directions

  1. Bring a large pot of salted water to the boil. Add green beans and cook for 4 minutes or until crisp tender. Remove to a bowl of ice water. Add potatoes to boiling water and cook for 10 minutes or until fork tender.   Drain and let cool. Cut the potatoes and green beans into 4 pieces.
  2. Combine all vinaigrette ingredients in a food processor and process until smooth. Toss with eggs, tomatoes, potatoes, beans and olives.
  3. Heat olive oil in a medium skillet until shimmery. Add tuna medallion and sear for 1 minute on each surface. Thinly slice and serve over salad.
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