Mixed Seafood Nicoise Salad

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 8
• 6 tablespoons apple cider vinegar
• 2 tablespoons dijon mustard
• 1 1/4 cups olive oil
• 1 medium onion, sliced paper thin
• 4 cloves garlic, minced
• 3 cups flat leaf parsley, loosely packed and chopped
• 1 cup mixed herbs, chopped (chives, basil, tarragon)
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• freshly ground sea salt, to taste
• black pepper
• water, enough to make to a good consistency
• fresh parmesan cheese, chunked
• 1 lb fresh tuna, cut into 6 inch pieces
• 12 large shrimp, cut lengthwise
• 12 large sea scallops
• 1 lb green beans, cut into 1/2 inch pieces
• 1 large squash, cut into 1/4 inch slices
• 3 roma tomatoes, quartered
• 2 yellow tomatoes, quartered
• 5 eggs, hard-boiled,peeled,and halved
• 1 head red leaf lettuce, torn into bite size pieces
• 10 anchovy fillets, packed in oil
• 1/2 lb bacon, fried crisp
• 1 cup drained nicoise olive
• 1 red bell pepper, sliced into rings
• 2 lbs tiny new potatoes, scrubbed

Recipe

• 1 dressing:.
• 2 combine all ingredients in a jar with a tight fitting lid and shake until combined.
• 3 must be done at least 6 hours in advance.
• 4 let stand at room temperature.
• 5 salad:.
• 6 brush seafood with olive oil and season with salt and pepper.
• 7 marinate red pepper and squash in a little salad dressing.
• 8 quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
• 9 steam or boil green beans 5 minutes and toss in a little dressing.
• 10 grill seafood and red pepper and squash.
• 11 assembly:.
• 12 on a very large platter, place the potatoes in the center, surrounded by the green beans.
• 13 surround this with the shredded lettuce.
• 14 place the grilled seafood and vegetables atop the lettuce.
• 15 arrange eggs, bacon, olives, cheese, and tomatoes on platter.
• 16 place one anchovy fillet atop each half of egg.
• 17 salt and pepper the entire dish and drizzle with the remaining dressing.
• 18 let guests serve themselves from center of table.