Ingredients:

Vinaigrette:
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper

Cooking Recipe:

Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) until combined. Season with salt and pepper to taste.

Seafood:
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper

Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.

Vegetables:
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.

Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.

Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.