Recipe Index
FRENCH ESSENTIALS
Begins on page 29
Salad Niçoise p.30
Makes 4 to 6 servings
Vinaigrette:
⅓ cup Champagne vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
¼ teaspoon garlic paste
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
⅔ cup olive oil
½ cup thinly sliced red onion
Salad:
8 cups water
½ pound French green beans
2 tablespoons olive oil
1 (12-ounce) tuna fillet
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon paprika
3 cups loosely packed torn romaine
3 cups loosely packed torn red leaf lettuce
1 (2-ounce) package anchovies in olive oil, drained and chopped
3 hard-cooked eggs, halved
12 ounces cherry tomatoes, halved
1 cup pitted olives*, halved
3 tablespoons roughly chopped parsley leaves
1. For vinaigrette: In a medium bowl, whisk together vinegar, mustard, honey, garlic paste, salt, black pepper, andred pepper. Slowly whisk in olive oil. Add onion to soften and set aside.
2. For salad: In a medium stock pot, bring 8 cups water to a boil over medium-high heat. Add green beans and cook until bright green, 2 to 3 minutes. Using tongs, carefully transfer green beans to ice bath to cool. Remove after 10 minutes; pat dry.
3. In a small nonstick skillet, heat olive oil over medium-high heat. Sprinkle tuna with salt and pepper; add to skillet. Cook until meat thermometer inserted in thickest portion registers 140° to 145°, 3 to 4 minutes per side, or to desired degree of doneness. Remove from skillet and set aside to let cool for 20 minutes. Slice across the grain into thin slices.
4. Remove onions from vinaigrette.
On a large platter, arrange romaine and
