Grilled Nicoise Seafood Salad

• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 12 teaspoons anchovy paste
• 12 cup virgin olive oil
• 1 large summer squash, cut into 1/4 inch slices
• 1 (1 lb) tuna steak, 1 inch thick,cut into 4 pieces
• 8 jumbo shrimp, shelled,deviened and halved lengthwise
• 12 large sea scallops
• 12 lb green beans, cut in half if large
• 12 lb yellow wax bean, cut in half if large
• 1 orange bell peppers or 1 red bell pepper, slivered
• 1 pint cherry tomatoes, halved
• 1 12 cups drained nicoise olives
• 1 head red leaf lettuce

1. Whisk together the vineger, mustard, and anchovy paste until smooth.
2. In a slow stream whisk in olive oil.
3. In a medium bowl combine the seafood and squash with 2 T.
4. of the dressing, toss and let stand for 15 minutes.
5. Grill tuna to preference.
6. the Scallops and squash will take around 10 minutes total, and the shrimp around 8 minutes.
7. On 4 plates cover each with red lettuce leaves and place one piece of cooked tuna steak on each, off centered.
8. In a clean large bowl toss together the remaining veggies and olives with the grilled shrimp, scallops and squash.
9. Add the remaining dressing, toss well and divide between the 4 plates.

red wine vinegar, mustard, anchovy, virgin olive oil, summer, tuna, jumbo shrimp, scallops, green beans, yellow wax bean, orange bell peppers, cherry tomatoes, nicoise olives, red leaf

Taken from www.food.com/recipe/grilled-nicoise-seafood-salad-34170 (may not work)