Grilled Salad Nicoise – Rachael Flatt

A good training meal for Rachael…

Servings: 4-6

  • ½ pound  small white boiling potatoes (fingerlings are great for this), washed and quartered (do not remove the skins)
  • ½ pound  small red boiling potatoes, washed and quartered (do not remove the skins)
  • 2 tablespoons  dry white wine
  • 2 tablespoons  champagne vinegar
  • ½ teaspoon  Dijon mustard
  • 1 teaspoon  salt
  • ½ teaspoons  freshly ground pepper
  • 6 tablespoons  olive oil
  • 2 tablespoons  chopped green onions
  • 2 tablespoons each minced dill, Italian parsley, basil
  • 4 1-inch tuna steaks (about 2 pounds)
  • Olive oil
  • Salt
  • Fresh ground pepper
  • ½ pound  fresh haricots verts (French green beans), remove the stems, blanched
  • 1 pound  fresh tomatoes
  • 4 hard boiled eggs, peeled, cut into quarters long ways
  • ¼ pound  pitted black olives
  • 8 ounces  arugula


1. Place the potatoes into a large pot of boiling water and cook for 20 to 30 minutes, until the potatoes are cooked through. Drain in a colander and place in a medium bowl. Combine the vinegar, wine, mustard, salt and pepper and whisk in olive oil. Pour over the potatoes until moistened. Side aside remaining vinaigrette. Add green onions, dill, parsley, and season to taste. Set aside until other ingredients are prepared.
2. Prepare the grill. Brush the tuna with olive oil, sprinkle lightly with salt and pepper. Grill over very hot grill for about 2 minutes per side.
3. Arrange all the ingredients on a platter, and drizzle the remaining vinaigrette over the fish and vegetables. Serves 4-6.