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Roasted Nicoise Salad Recipe

Salad Nicoise — a French Classic — Simplified

The following post was written by Dawn Richards, who blogs at D.M.R. Fine Foods and is part of POPSUGAR Select Food.

I still remember the day that I discovered salad nicoise; it was a good day. The beautiful medley of colors, textures, and flavors made it a feast for the eyes (and palate) and instantly thrust it into my repertoire as a favorite hearty, healthy salad that's a cinch to prepare.

With Summer comes an inclination for a more relaxed approach to cooking and the time of year when I especially love putting a slight spin on the classic preparation, as adapted from Gwyneth Paltrow. Layering the tuna on a bed of vegetables and roasting it all (including the eggs) in one pan makes for the perfect casually elegant dish that's ideal for the season. So while the name may sound fancy, few things are easier than bringing together this dish and making Summer more scrumptious than ever.

Roasted Salad Nicoise

Serves 1

Ingredients:

Tuna steak
Grape tomatoes, halved
Fresh green beans
Olives
Anchovies
Egg
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vinaigrette (recipe follows)
Fresh herbs, for garnish (optional)

Directions:

1. Preheat oven to 400°F.
2. Parboil beans in a pot of boiling water for 1-2 minutes, and remove. Place tomatoes, beans, olives, and anchovies in a oven-safe pan, drizzle with olive oil, and season with salt and pepper. Crack an egg into a ramekin, slightly drizzle with olive oil, season with salt and pepper, and place the ramekin in the pan.
3. Drizzle tuna with olive oil, and season liberally with salt and pepper, then place the tuna on top of vegetables. Place the pan in the heated oven and cook for about 15 minutes, until tuna is slightly rare and the egg whites are set.
4. Remove pan from oven and drizzle salad with vinaigrette. Garnish with a sprinkling of fresh herbs, serve, and enjoy!


Vinaigrette

Ingredients:

3 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Directions:

1. Add the vinegar, mustard, honey, salt, and pepper to a bowl, and whisk to combine.
2. Slowly drizzle in the olive oil while whisking to incorporate and until dressing is thickened.

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