Artisan Lettuce Nicoise Salad

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Artisan Lettuce Nicoise Salad

Servings: 4 Products Used: Tanimura & Antle Artisan Lettuce
Ingredients
  • 2 Tbsp. vegetable oil
  • 4 tuna steaks, cut 1″ thick (6 oz. each)
  • 4 oz. French green beans, cooked, cooled
  • 2 Heads Tanimura & Antle® Petite Oak Artisan™ Lettuce
  • 8 oz. fingerling potatoes, cooked, cooled, sliced
  • 2 hard-cooked eggs, chopped
For the Dressing
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. coarse grain Dijon mustard
  • 2 tsp. honey
  • 1-1/2 tsp. minced shallot
  • 1-1/2 tsp. fresh lemon juice
  • 1/4 tsp. salt
  • 1/2 cup olive oil 
Directions
1. Heat oil in large skillet over medium-high heat. Sprinkle tuna with salt and pepper; place in skillet. Cook to desired doneness, about 4 to 6 minutes, turning once. Remove from pan; let cool slightly.
2. Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, potatoes, eggs and beans in large bowl.
3. Combine vinegar, mustard, honey, shallot, lemon juice and salt in bowl. Gradually whisk in oil until blended. Season with pepper.
4. Add 1/4 cup vinaigrette to salad before serving; toss well. Place tuna on top. Drizzle with additional vinaigrette, as desired.