8 ounces Florida Yellowfin Tuna steak, seasoned and seared rare (sliced evenly)
1 large head Florida curly endive, rinsed and cut in half lengthwise
6 ounces Florida snap beans, ends trimmed and cooked
1/2 cup Florida cherry tomatoes
1/3 cup Florida radishes, rinsed and quartered
2 large Florida eggs, hardboiled and sliced
1 ½ cup small Florida potatoes, boiled and cut into bite size pieces
1/2 cup Kalamata or Niçoise olives, pitted
1 teaspoon olive oil
½ lemon, juiced
1 teaspoon Dijon mustard
2 cloves garlic, peeled and chopped very fine
Sea salt and fresh ground black pepper to taste
3 tablespoons olive oil
Preheat a large sauté pan over medium-high heat. Shake off any excess water from rinsing the curly endive to make sure the curly endive is as dry as possible. Add 1 teaspoon of olive oil to the preheated pan. Carefully place the curly endive cut side down in the preheated sauté pan. Cook the curly endive for 2 to 3 minutes, just long enough to get some caramelization and color. Remove the wilted curly endive from the pan and let rest on a plate with a paper towel to drain. Season the wilted curly endive with sea salt and fresh ground pepper to taste. To prepare the vinaigrette, use a small bowl and whisk. Add the lemon juice, Dijon and garlic. While whisking ingredients, slowly add the 3 tablespoons of olive oil. Whisk ingredients until everything is emulsified. Taste vinaigrette and adjust seasoning with sea salt and fresh ground pepper. To assemble the salad, arrange the curly endive, sliced tuna, snap beans, cherry tomatoes, radish, olives, sliced eggs and potatoes on a platter in a fun manner. Drizzle the Dijon vinaigrette over the entire salad. Season the entire salad with sea salt and fresh ground pepper.
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