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
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
For the French Vinaigrette
- 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.
- Combine all vinaigrette ingredients in a food processor and process until smooth. Toss with eggs, tomatoes, potatoes, beans and olives.
- 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.
- from Beth Price, Charleston, SC