Grilled Seafood Salad Nicoise

Great for summer

Yield: 4 servings
Community Recipe from


  • 1/3 Cup extra -virgin olive oil
  • 3 tabelspoons fresh lemon juice
  • 2 Tablespoons Chopped capers in brine
  • 1 tablespoon rrainy mustard
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch sugar
  • 2 teaspoons plus 1/4 teaspoon kosher salt
  • 1 pound small potatoes
  • 1/2 pound green beans, trimmed
  • 2 (1/2 pound thick tuna steaks
  • 8 large sea scallops
  • 8 jumbo shrimp
  • 1 head Boston lettuce
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Nicoise olives
  • 2 hard boiled eggs


  1. 1. Preheat grill.
  2. 2. Make the dressing. Whisk together oil, lemon juice, capers, mustard, anchovy paste, pepper, sugar and 1/4 teaspoon salt in a large bowl.
  3. 3. Cover potatoes with room temperature water in a medium heavy pot. Add remaining salt and bring to a boil. Cook ptoatoes until easily pierced with a sharp knife.
  4. 4.Transfer potatoes to a bowl with a slotted spoon and bring water back to a boil. Cook beans in boiling water until bright green and tender, then transfer to a bowl of ice water to stop cooking. Drain beans and pat dry.
  5. 5. Rub tuna, scallops and shrimp with 3 tablespoons of dressing, then grill over high heat turning once.
  6. 6. Toss lettuce, tomatioes, olives, reserved beans and potatoes in remaining dressing, then transfer to a large serving platter. Slice tuna and place on top of salad with seafood and eggs. Serve.
March 2012

This recipe is a personal recipe added by carolafallon and has not been tested or endorsed by MyRecipes.

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