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Ingredients

• 2/3 c. extra virgin olive oil plus more
• 1/3 c. freshly squeezed lemon juice
• 2 Tbsp. Dijon mustard
• 1 x shallot finely minced
• 2 tsp anchovy paste
• 1 Tbsp. capers finely minced
• 12 x quail Large eggs
• 1/2 lb haricots verts stem ends trimmed
• 2 tsp rice-wine vinegar
• 8 x baby red or possibly fingerling potatoes
• 2 tsp dry vermouth
• 1 1/2 lb tuna steak, 1/2" thick
• 1 head red leaf lettuce
• 1 head Boston lettuce
• 1/2 pt red cherry tomatoes
• 1/2 pt yellow cherry tomatoes
• 1/2 c. nicoise olives

Description

Heat A Well-seasoned Grill Pan Over High Heat. In A Medium Bowl, Whisk Together Extra Virgin Olive Oil, Lemon Juice, Mustard, Shallot, Anchovy Paste, And Capers. Set Aside. Prepare…

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