A traditional Nicoise Salad is a mixture of tuna, tomatoes, green beans or haricot vert, hard boiled eggs and Nicoise olives and it is often served at lunchtime in France. Â I thought I would make this salad with a unique twist by grilling Romaine lettuce and French green beans and substituting olives for radishes and serving it with a simple vinaigrette.
Grilling vegetables mellows their flavors and offers a sublime taste, which makes this Grilled Nicoise Salad delicious for lunch or a light dinner and is perfect, while dining al fresco in the warm weather months.  You could also pile the same ingredients on a toasted baguette, but that’s another recipe entirely.
Ingredients
8 ounces fresh Ahi tuna
1 head Romaine lettuce
4 ounces small green beans or haricot vert
10 small radishes, I prefer French
2 hard boiled eggs
vegetable oil
salt
pepper
Vinaigrette
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1/3 cup olive oil
pinch salt & pepper
(Serves 2)
To Prepare:
1. Â Heat a gas grill to 400 degrees. Â Remove tuna from any packaging and drizzle with vegetable oil. Â Sprinkle the tuna with salt and pepper on both sides.
2. Â Slice the Romaine lettuce in half and lightly drizzle with vegetable oil. Â Wash and dry green beans and radishes and drizzle with olive oil, then place them in a grilling basket or iron skillet.
3. Â In a jar with fitted lid, combine all the vinaigrette ingredients and shake well. Â Set aside.
4. Â Place the tuna and the vegetables on the grill. Â Cook the tuna and lettuce for 3 minutes on the first side and turn over and grill the other side for 3 more minutes. Â Cook the green beans and radishes for 10 minutes, stirring occasionally.
5. Â Slice the tuna in 1/2 inch thick pieces and slice the hard boiled eggs in half. Â Layer the salad in a bowl and serve with the vinaigrette. Â Enjoy!
