Recipe - Grilled Seafood Salad Nicoise

FOR THE DRESSING
3 tablespoon Redwine vinegar
1 tablespoon Dijonstyled mustard
1 teaspoon Anchovy paste
One half teaspoon Dried thyme; crumbled
One fourth teaspoon Sugar
1/3 cup Olive oil
1 pound 1Inchthick tuna steak; cut
into 6 pieces
1 lg Yellow squash; cut into
1/4inchthick slices
9 Jumbo shrimp; shelled and
halved lengthwise
12 lg Sea scallops
1 pound Green or wax beans or a
combination; trimmed and
cut into 2inch lengths
Redleaf lettuce for lining
the plates
1 Red bell pepper; roasted and
cut into 2inch pieces
1 pt Red or yellow cherry
tomatoes or a; quartered
combination
1 cup Drained Niçoise olives;
(available at specialty
foods shops and some
supermarkets)

Make the dressing: In a small bowl whisk together the vinegar, the mustard,
the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add
the oil in a stream, whisking, and whisk the dressing until it is
emulsified. Reserve 2 tablespoons of the dressing in another small bowl,
arrange the tuna pieces and the squash slices on a baking sheet, and brush
them lightly with the reserved dressing. In a bowl toss the shrimp and the
scallops with 2 tablespoons of the remaining dressing. Let the mixture
stand for 15 minutes. In a kettle of boiling water cook the beans for 5
minutes, or until they are crisptender, drain them in a colander, and
refresh them under cold water. In another bowl toss the beans with 3
tablespoons of the remaining dressing. On a rack set 4 to 6 inches over
glowing coals grill the tuna for 2 One half minutes on each side, the shrimp for
4 minutes on each side, and the scallops and the squash for 6 minutes on
each side, transferring the seafood and the squash as it is cooked to a
platter.Line 6 plates with the lettuce, on each plate arrange 2 scallops,
halved horizontally, 3 shrimp halves, and 1 piece of tuna, cut or sliced up
diagonally, and divide the squash, beans, roasted pepper, tomatoes, and
olives among the plates. Drizzle the remaining dressing over the salads or
serve it separately. Serves 6. Gourmet
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 8,
1998