Tuesday, May 11, 2010

Nicoise Salad with Lemon Mustard Vinaigrette

Ok, so technically my salad was not a Nicoise salad since I didn't even use the olives. And the original recipe called for grilled salmon over top but we already had seafood (and olives) in the Mother's Day Dinner menu. It's a good example though of how you can adapt this recipe to your tastes and play off the other items on your menu.

This vinaigrette is very good, a nice garlicky, mustardy oil-based dressing that you could probably use on a lot of different salads. I chose to serve it on the side instead of drizzling over everything in case we had leftovers.
The recipe below is in it's entirety so you can pick and choose as you'd like.

(Salmon) Nicoise Salad with Lemon Mustard Vinaigrette
Makes 12 servings

Salmon
2 pounds boneless, skinless salmon fillets
2 tablespoons olive oil
kosher salt and ground black pepper

Brush both sides of salmon with oil and sprinkle lightly with salt and pepper. Heat an outdoor grill to medium or use a grill pan on a stove top. Grill fillets 4-5 minutes each side, until slightly pink in center. Remove from grill, cool to room temperature, and chill until ready to serve.

Salad
2 heads Romaine lettuce, cleaned and cored
2 pounds new potatoes (or red potatoes), cooked, chilled, and cut into bite-size pieces
8 hard-boiled eggs, peeled and quartered
1 pound fresh green beans or asparagus spears, trimmed and blanched
1 pint cherry or grape tomatoes, washed and cut in half lengthwise
1 cup Nicoise olives
1/2 red onion, thinly sliced

Place lettuce leaves on a large serving platter. Cut the salmon fillets into 1-inch-thick slices an place on lettuce. Arrange potatoes, eggs, and beans or asparagus in individual sections on platter. Sprinkle tomatoes, olives, and onion over entire dish. Serve vinaigrette on side or drizzle over entire salad. Serve immediately.

Vinaigrette
zest and juice of 2 large lemons
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 cup chopped fresh parsley
1/4 cup fresh tarragon (I omitted)
2 anchovy filets (I omitted)
1 tablespoon capers
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil

Whisk all ingredients except olive oil in small bowl. While still whisking, gradually add olive oil until incorporated. This can be made a day ahead.

2 comments:

Katie said...

BEAUTIFUL salad! I love it. Starred! :)

Julie said...

Sounds wonderful to me, since I can't stand olives anyway! Very nice.