This is my version of the classic French salad I enjoyed time and again in Nice. Roasting concentrates the flavor of fresh green beans.

　　

Ingredients

makes 6 servings

　　2 tablespoons extra virgin olive oil

　　2 garlic cloves, minced

　　1 teaspoon kosher salt

　　1/2 teaspoon coarsely ground black pepper

　　1 1/2 pounds fresh tuna steaks (1 inch thick)

　　1 1/2 pounds small red potatoes, scrubbed and cut into 1-inch cubes

　　1 pound fresh green beans, trimmed

　　1 pint grape or cherry tomatoes, halved

　　1 cup yellow cherry tomatoes, halved

　　1 head Boston or soft leaf lettuce, patted dry

　　4 hard-cooked eggs, peeled and quartered

　　12 pitted black olives such as Niçoise or Kalamata

　　Niçoise Dressing (recipe follows)

　　

Niçoise Dressing

1 tablespoon Dijon mustard

　　1 tablespoon balsamic or red wine vinegar

　　2 tablespoons freshly squeezed lemon juice

　　1 garlic clove, minced

　　Kosher salt and freshly ground black pepper to taste

　　1/2 cup olive oil

　　Fresh chives or flat-leaf parsley

　　(makes 3/4 cup)

　　

Step 1

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection roast at 450°F. Line two rimmed baking sheets with foil and coat with nonstick spray.

　　

Step 2

Combine the olive oil, garlic, salt, and pepper in a mixing bowl.

　　

Step 3

Coat the tuna steaks with the oil mixture and place on one of the baking sheets. Toss the potatoes and green beans with the remaining oil mixture and spread them in an even layer over the second baking sheet.

　　

Step 4

Roast the tuna on the top rack for 5 to 6 minutes, turning once. Remove from the oven.

　　

Step 5

Roast the vegetables on the center or bottom racks for 15 to 20 minutes, until the potatoes are tender and the beans are lightly browned. Combine the roasted potatoes and beans with the red and yellow cherry tomatoes.

　　

Step 6

Line a salad bowl or individual salad plates with lettuce. Top with the roasted vegetables, eggs, and olives. Slice the tuna and fan it over the top of the salad. Drizzle with the dressing and serve.

　　

Niçoise Dressing

Step 7

Whisk all the ingredients, except for the olive oil and chives, together in a bowl. Add the olive oil in a thin stream, whisking until combined. Add the chives.

　　

Step 8

Drizzle the dressing over the salad.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.