Easy Salads For All Seasons Via Fig & Olive

WHAT YOU'LL NEED Salad 20 Haricots Verts, stems trimmed 8 Quail or Hen Eggs 2 Tablespoons Extra-Virgin Olive Oil 1lb Yellowfin Tuna 1 head Iceberg Lettuce, sliced into 1-inch thick pieces ½ Cup Picholine Dressing 8 Anchovies, packed in oil 8 Sundried Tomatoes, sliced 8 Heirloom Cherry Tomatoes, halved ½ Cup Marinated Bell Peppers 1 rib Celery, thinly sliced 1 bulb Fennel, cored and thinly sliced 2 oz Arugula 4 Marinated Artichokes 4 Breakfast Radishes, thinly sliced 20 Niçoise Olives 1 Lemon, cut into 6 wedges 4 oz Focaccia Croutons Salt and Freshly Ground Black Pepper Picholine Dressing ¼ Cup Fresh Lemon Juice 1 Tablespoon Champagne Vinegar ½ tsp Salt ½ tsp Freshly Ground Black Pepper 1 Cup Picholine Olive Oil, or best-quality, fruity extra-virgin olive oil Marinated Bell Peppers 6 Bell Peppers 1 Cup plus 4 Tablespoons Extra-Virgin Olive Oil ½ tsp Salt ½ tsp Freshly Ground Black Pepper 1 tsp Minced Garlic 1 tsp Rosemary, finely chopped 1 tsp Thyme, finely chopped Marinated Artichokes 8 Small Artichokes 1 Shallot, thinly sliced 2 sprigs Parsley, chopped 1 Tablespoon Fresh Lemon Juice 1 Tablespoon Extra-Virgin Olive Oil 1 Tablespoon Balsamic Vinegar 4 drops Tabasco Sauce 1 Tablespoon Pine Nuts, toasted ¼ Cup Shaved Parmesan Fleur de Sel and Freshly Ground Black Pepper Truffle Oil, for drizzling Focaccia Croutons 4 oz Focaccia 2 Tablespoons Extra-Virgin Olive Oil Salt and Freshly Ground Black Pepper LET'S GET COOKING Salad Place a pot of salted water on high heat and bring to a boil. Blanch haricots verts for 60 seconds and remove to an ice bath. Leave in the water for 30 seconds, remove, and dry. Gently lower quail eggs into the water and boil for 4 minutes exactly (8 minutes if using hen eggs); place in ice bath for 2 minutes. Once cool, gently peel under cook running water. Heat a pan over high heat with the olive oil for 2 minutes. Season tuna with salt and pepper and sear for 2 minutes on each side or until desired temperature is reached. Picholine Dressing Combine the lemon juice, vinegar, salt, and pepper in a mixing bowl. Slowly pour in a stream of olive oil while whisking; reserve. Marinated Bell Peppers Preheat an oven to 375 degrees. Rub the whole peppers with 4 tablespoons olive oil and place on a rimmed baking sheet. Roast for 25 minutes or until the skin has separated from the meat of the pepper. Remove roasted peppers to a large bowl, cover tightly with plastic wrap, and let rest for 20 minutes. Peel away the exterior of the bell pepper. Discard the seeds and skin. Slice into 1-inch strips. In a separate bowl, combine ¼ cup olive oil and the remaining ingredients and add to bell peppers. Transfer peppers and marinade to an 8-ounce Mason jar and pour the remaining ¾ cup olive oil over until covered. Marinated Artichokes Pull off the tough outer leaves of the artichokes and trim the stems to about ½ inch. With a sharp paring knife, cut off the top of the leaves. Then peel around the base of each artichoke, like you’re peeling an apple, revealing the tender insides; peel the stem. Place each artichoke on its side and cut off the remaining leaves in one motion. The remaining artichoke should be pale green and tender. Cut in half lengthwise. If the artichokes are not young, remove the beard with a spoon. Chop artichoke thinly and place in a bowl with sliced shallots and parsley. Season with lemon juice, olive oil, fleur de sel, pepper, balsamic vinegar, and Tabasco. Chill in the refrigerator for 1 hour. To serve, pour the artichokes and marinade on a plate, top with pine nuts and shaved parmesan, and drizzle with truffle oil. Focaccia Croutons Preheat an oven to 350 degrees. Cut the focaccia into ½-inch squares; lightly toss with olive oil, salt, and pepper and place on a rimmed baking sheet lined with parchment. Bake for 8-12 minutes or until golden brown. Cool before serving. PLATE TO INSTAGRAM PERFECTION Arrange the iceberg slices on a platter. Season with salt and black pepper; drizzle half the dressing on the lettuce. Slice the tuna thinly; arrange on the lettuce. Combine the haricots verts, anchovies, sundried tomatoes, tomatoes, peppers, celery, fennel, arugula, artichokes, radishes, and olives in a mixing bowl, and mix well with remaining dressing. Arrange on top of the tuna. Quarter the quail eggs lengthwise and scatter on top. Garnish with lemon wedges and croutons.