Drizzling the vegetables with dressing as they come off the grill makes for a more flavorful salad because the dressing gets absorbed.
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I looked at several grilled nicoise recipes and chose this one because I love anchovies and wanted them in the dressing. This dressing recipe is really good! Only change I made was to increase the amount of lemon juice. Also to simplify grilling process, I just put a big cast iron frying pan on my gas grill, got it really hot, and roasted both the beans and the potatoes (which I boiled till partially done ahead of time) in there. Then I BRIEFLY seared a tuna loin in the same pan, leaving the inside raw. (The six minutes per side called for in the recipe is way too long. I did about 30 seconds per side, this on a very thick loin.) Sublime!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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