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!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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