Grilled Nicoise Salad

• 4 medium red bell peppers, fire roasted, peeled and seeded
• 2 Roma tomatoes, fire roasted peeled and seeded
• ¼ cup roasted pine nuts
• 6 garlic cloves
• ½ cup olive oil
• Salt and freshly ground black pepper
• ¼ cup red wine vinegar

Place the first four ingredients in a blender or food processor and mix well. With the motor still running, slowly add the olive oil. Adjust seasonings and remove from blender or processor. Place in a bowl and add the vinegar. If not using immediately, cover and refrigerate. Can be made one day ahead.

• 1 bunch asparagus
• 6 small new potatoes
• 2 Roma tomatoes
• 4 ea. 4 oz. tuna steaks
• ½ cup Nicoise olives
• 1 medium red onion
• Optional – 2 hard boiled eggs
• 8 anchovy filets
• 1 cup saffron aioli
• 2 hearts of Romaine
• Salt and freshly ground black pepper
• 2 oz. mild olive oil
• 2 quarts water

Preheat grill. When hot, clean thoroughly with wire brush and rub with oil dampened towel. Bring 2 quarts salted water to a boil. Trim the asparagus about 5” long and blanch quickly in boiling water. Remove and rinse with cold water until cool. Put potatoes in water and cook 15 minutes until al dente. Cool and split in half. Core and split Roma tomatoes in half. Peel red onion, core and cut in 4 thick slices. If necessary, wash and trim the hearts of Romaine and split in half lengthwise. Roll the anchovies around the end of a wooden spoon. Season and grill asparagus 30 seconds on 2 sides. Season and grill new potatoes about 2 minutes on cut side only. Season and grill Romas 30-40 seconds on cut sides. Season, oil and grill tuna steaks to desired doneness. Let cool. Season, spray and grill romaine 20-30 seconds. Season and grill red onion slices 30-40 seconds on each side. Assemble according to desire. Serves 4