Smoked Salmon Nicoise Salad
Or cooked & cooled meat/protein of choice.
Ingredients:
SALAD
- 3 cups baby spinach
- 1 small head romaine lettuce, trimmed, leaves left whole
- 4 large eggs, hard boiled, cooled, peeled, halved
- 1 English cucumber
- 2 large heirloom tomatoes, large slices (or 2 cups cherry tomatoes)
- 1/2 lb fresh green beans, washed, trimmed, par boiled and cooled
- 2 lbs new potatoes, boiled in salt water until just fork tender and cooled
- 2 tsp capers
- 1/2 small red onion, sliced thinly (about 1/2 cup)
- 1 cup Lemon Stuffed Manzanilla Olives
- fresh Italian parsley leaves, chopped - optional garnish
- fresh ground pepper, to taste
- 1 lb cooked & cooled meat/protein of choice
(smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc.)
DRESSING
- 1/4 cup fresh Parmesan, grated
- 3 Tbsp Champagne Wine Vinegar
- 1 Tbsp lemon juice, fresh squeezed
- 1 tsp grainy mustard
- 1/2 tsp fresh ground pepper
- 1 anchovy fillet (optional)
- 2 medium garlic cloves, crushed
- 1/2 tsp salt
- 1 cup Extra Virgin Olive Oil
(an unflavoured Robust would be fabulous or use your favourite infused: dill, garlic, lemon, orange, lime, etc.)
Directions:
Make the Dressing:
Add vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to blender or food processor. Pulse to combine. Slowly drizzle in the olive oil until thickened.
Assembly:
In large bowl, toss cooked and cooled baby potatoes with 2 Tbsp dressing. Just before serving, arrange on large platter: bed of baby spinach topped with whole lettuce leaves. Top with various components around platter with meat, fish or protein showcased in center. Add grind of fresh black pepper and serve with dressing on side.
Serves 6 as a meal or up to 10 as a starter.
